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BLT Macaroni Salad

BLT Macaroni Salad combines the classic flavors of a BLT sandwich with the comfort of pasta salad, featuring crispy bacon, juicy tomatoes, and fresh lettuce in a creamy dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces elbow macaroni Cooked and cooled
  • 2 cups cherry tomatoes, halved
  • 1/3 cup finely chopped red onion
  • 2 cups chopped romaine lettuce Add just before serving
Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Other
  • 8 slices bacon, cooked until crisp and chopped
  • 1/4 cup chopped fresh parsley For garnish

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until al dente. Drain and rinse under cold water, then let it cool completely.
  2. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, garlic powder, salt, and black pepper until smooth and creamy.
  3. Add the cooled macaroni, chopped bacon, tomatoes, red onion, and parsley to the bowl. Toss gently until everything is evenly coated with the dressing.
Finishing
  1. Cover and refrigerate for at least 1 hour to let the flavors come together.
  2. Just before serving, fold in the chopped romaine lettuce to keep it crisp.
  3. Give the salad a gentle toss and taste for seasoning. Add extra salt, pepper, or dressing if needed.

Notes

Keep any leftover salad in an airtight container in the fridge. It will stay fresh for up to 3 days. The lettuce may become soggy, so it’s best to add it just before serving.