Description
A delicious and refreshing BLT Macaroni Salad combining the classic flavors of bacon, lettuce, and tomato with tender elbow macaroni tossed in a creamy, tangy dressing. Perfect as a side dish for summer gatherings or picnic meals.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup chopped romaine or iceberg lettuce
Bacon
- 8 slices bacon, cooked and crumbled
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Garnish
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package directions until al dente. Drain the pasta and rinse it with cold water to stop cooking. Set aside to cool completely.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Toss the pasta with the dressing: Add the cooled macaroni into the bowl with the dressing and toss thoroughly to coat each piece evenly with the creamy mixture.
- Combine the salad ingredients: Gently fold in the crumbled bacon, halved cherry tomatoes, and chopped lettuce until everything is well incorporated but the lettuce remains crisp.
- Adjust seasoning and chill: Taste the salad and adjust salt and pepper if needed. Cover and chill the salad for at least 30 minutes to allow the flavors to meld.
- Garnish and serve: Just before serving, garnish with chopped fresh chives or parsley if desired. For best texture, add the lettuce just before serving if preparing ahead.
Notes
- For best texture, add the lettuce just before serving if making the salad in advance to prevent wilting.
- Substitute Greek yogurt for sour cream to create a lighter dressing option.
- This salad can be stored refrigerated for up to 2 days but is best enjoyed fresh.
