- 8 oz elbow macaroni (or your favorite small pasta shape)
- 6 slices bacon, cooked until crispy and crumbled
- 1 cup cherry or grape tomatoes, halved
- 1 cup shredded romaine lettuce (or iceberg for extra crunch)
- 1/4 cup finely chopped red onion (optional, for added flavor)
- 2 tablespoons chopped fresh parsley (optional, for freshness)
For the Dressing:
- 1 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons sour cream (optional, for extra creaminess)
- 1 tablespoon apple cider vinegar (or white wine vinegar for tanginess)
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar (adjust to taste)
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the macaroni and cook according to package instructions until al dente.
- Drain the pasta and rinse it under cold water to stop the cooking process. Drain well and set aside to cool.
2. Prepare the Ingredients
- While the pasta cools, cook the bacon until crispy. Drain on paper towels, then crumble into bite-sized pieces.
- Halve the cherry tomatoes, chop the lettuce, and finely dice the red onion (if using).
3. Make the Dressing
- In a small bowl, whisk together the mayonnaise, sour cream (if using), apple cider vinegar, Dijon mustard, sugar, salt, and pepper.
- Taste and adjust seasoning, adding more vinegar for tanginess or sugar for sweetness if desired.
4. Assemble the Salad
- In a large mixing bowl, combine the cooled pasta, crumbled bacon, cherry tomatoes, shredded lettuce, and red onion (if using).
- Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
5. Chill Before Serving
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a final toss and garnish with fresh parsley, if desired.
6. Serve & Enjoy
- Serve chilled as a side dish alongside grilled meats, sandwiches, or as part of a picnic spread.
- Pair with lemonade or iced tea for the ultimate summer meal.
Tips for Success
- Use Fresh Ingredients: Fresh tomatoes, crisp lettuce, and high-quality bacon make a noticeable difference in flavor and texture.
- Add Extra Mix-Ins: Customize the salad with diced cucumbers, shredded carrots, or hard-boiled eggs for added variety.
- Make Ahead: This salad tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 2 days.
- Keep Lettuce Separate (Optional): If you’re making this ahead of time, add the lettuce just before serving to keep it fresh and crunchy.
- Lighten It Up: Use light mayo or Greek yogurt to reduce calories without sacrificing creaminess.
Why This Recipe Works
This BLT Macaroni Salad combines the best elements of a classic BLT sandwich—smoky bacon, juicy tomatoes, crisp lettuce, and creamy dressing—into a portable, shareable dish that’s perfect for warm weather gatherings. The pasta adds heartiness, while the fresh veggies and tangy dressing keep it light and refreshing. Whether served as a side or a main dish, this salad is a celebration of bold flavors and satisfying textures.
Conclusion: A Summer Classic Reinvented
Whether you’re hosting a backyard barbecue, packing a picnic, or simply craving something cool and creamy, this BLT Macaroni Salad is sure to impress. Its vibrant colors, bold flavors, and customizable options make it a standout dish that’s as versatile as it is delicious. Plus, its simplicity means you can whip it up anytime, anywhere.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this BLT macaroni salad might just inspire others to try it too! 🥗✨