Description
This BLT macaroni salad recipe is a delightful blend of crispy bacon, fresh lettuce, juicy tomatoes, and tender macaroni, all tossed in a creamy, tangy dressing. Perfect for picnics, potlucks, or as a versatile side dish, this easy-to-make salad will become a crowd favorite!
Ingredients
Scale
For the Salad:
- 2 cups elbow macaroni (uncooked)
- 6 strips of bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1 cup lettuce, chopped (Romaine or iceberg works best)
- ½ cup shredded cheddar cheese (optional)
- ½ cup green onions, finely sliced
For the Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions.
- Drain the pasta and rinse under cold water to cool completely. Set aside.
- Prepare the Bacon
- Cook the bacon until crispy. Use the oven, stovetop, or air fryer, depending on your preference.
- Once cooked, place the bacon on a plate lined with paper towels to remove excess grease. Let it cool, then crumble into small pieces.
- Prep the Vegetables
- Wash and dry the lettuce and cherry tomatoes.
- Chop the lettuce into bite-sized pieces and halve the cherry tomatoes.
- Make the Dressing
- In a small mixing bowl, whisk together mayonnaise, sour cream, white vinegar, Dijon mustard, garlic powder, and smoked paprika.
- Add salt and pepper to taste. Adjust the consistency by adding a tablespoon of water if needed.
- Assemble the Salad
- In a large mixing bowl, combine the cooked macaroni, bacon, lettuce, cherry tomatoes, and cheddar cheese.
- Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
- Chill and Serve
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve cold, garnished with sliced green onions.
Notes
- Customizations: Add diced avocado, croutons, or even hard-boiled eggs for extra texture and flavor.
- Storage: Keep the salad in an airtight container in the refrigerator for up to 3 days. Store bacon and lettuce separately if you want to retain their crispness.
- Substitutions: Use turkey bacon, plant-based bacon, or gluten-free pasta to suit dietary needs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg