Description
This classic BLT Macaroni Salad combines crispy bacon, fresh cherry tomatoes, and crunchy lettuce with tender elbow macaroni tossed in a creamy, tangy dressing. Perfect as a refreshing summer side dish or a picnic favorite, it’s quick to prepare and bursting with flavor.
Ingredients
Scale
Pasta and Vegetables
- 8 oz elbow macaroni, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup chopped romaine or iceberg lettuce
- Chopped green onions for garnish (optional)
Bacon
- 6 slices bacon, cooked until crispy and crumbled
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine pasta and mix-ins: In a large mixing bowl, add the cooked and cooled elbow macaroni, crumbled crispy bacon, halved cherry tomatoes, and chopped lettuce. Stir gently to combine all ingredients evenly.
- Prepare the dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until the dressing is smooth and well blended.
- Toss pasta with dressing: Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly to ensure every ingredient is coated with the creamy dressing.
- Adjust seasoning: Taste the salad and add additional salt and pepper if needed to balance the flavors perfectly.
- Chill before serving: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld and the salad chill thoroughly.
- Garnish and serve: Before serving, optionally sprinkle with chopped green onions for added color and flavor. Serve cold and enjoy.
Notes
- Add diced avocado or shredded cheddar cheese for extra richness and flavor.
- For a lighter version of the dressing, substitute Greek yogurt for the sour cream.
- Ensure the cooked pasta is completely cooled before mixing it with lettuce to prevent wilting.
