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BLT Macaroni Salad Recipe
Emily

BLT Macaroni Salad

This creamy BLT macaroni salad combines tender pasta, crispy bacon, juicy tomatoes, and crunchy lettuce, all tossed in a tangy dressing. Perfect for summer cookouts, BBQs, or as a refreshing side dish!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Fresh and filling salads
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz elbow macaroni or small pasta, cooked and cooled
  • 1 cup cherry tomatoes, halved
  • 6 strips crispy bacon, crumbled
  • 1 cup chopped romaine or iceberg lettuce
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream or Greek yogurt
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Optional: chopped green onions or shredded cheddar

Equipment

  • Large pot
  • Colander
  • Mixing bowls
  • Whisk
  • refrigerator

Method
 

  1. Boil macaroni until al dente, about 8–10 minutes. Drain and rinse with cold water to stop the cooking process. Let it cool completely.
  2. In a bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
  3. In a large bowl, toss together the cooled pasta, crumbled bacon, halved tomatoes, and chopped lettuce. Pour the dressing over the top and mix gently until everything is combined.
  4. Refrigerate for at least 30 minutes before serving for the best flavor (optional but recommended). Garnish with green onions or cheese if desired.

Notes

Best served chilled. For extra flavor, add shredded cheddar or green onions before serving. To make ahead, keep the lettuce separate and mix it in just before serving to maintain crunch.