BLT Macaroni Salad
This refreshing BLT Macaroni Salad combines the classic flavors of a bacon, lettuce, and tomato sandwich with creamy macaroni salad. It's perfect for picnics, potlucks, or as a side dish at your next barbecue.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 8 oz elbow macaroni
- 6 strips bacon
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- to taste salt
- to taste pepper
- ¼ cup green onions, sliced Optional
Instructions
- Cook the elbow macaroni in a large pot of boiling salted water according to package instructions until al dente. Drain the macaroni in a colander and rinse under cold water to cool. Set aside in a mixing bowl.
- In a skillet, cook the strips of bacon over medium heat until crispy. Remove the bacon from the skillet, crumble it, and set aside.
- In the mixing bowl with the cooled macaroni, add the halved cherry tomatoes, chopped romaine lettuce, crumbled bacon, and green onions if using.
- In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the macaroni-salad mixture and gently stir until everything is well coated.
- Taste and adjust seasoning if needed, then cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
- For added flavor, consider including diced avocados or shredded cheese as a mix-in.
- Serve chilled for the best flavor.
Notes
For added flavor, you can include diced avocados or shredded cheese.
This salad is best when served chilled and can be made a few hours in advance.
If you prefer a lighter version, use Greek yogurt instead of sour cream and reduced-fat mayonnaise.