BLT Macaroni Salad Bacon (Print Version)
Bacon, lettuce, tomato, and macaroni combine with creamy dressing for a vibrant and hearty salad.
# Ingredients:
→ Pasta
01 -
8 ounces elbow macaroni, uncooked
→ Protein
02 -
8 slices bacon, cooked until crisp and crumbled
→ Vegetables
03 -
1 cup cherry tomatoes, halved
04 -
1 cup chopped romaine or iceberg lettuce
05 -
1/4 cup chopped green onions
06 -
2 tablespoons chopped fresh parsley
→ Dressing
07 -
1/2 cup mayonnaise
08 -
1/2 cup sour cream
09 -
1 teaspoon Dijon mustard
10 -
1 tablespoon apple cider vinegar
11 -
1 teaspoon honey
12 -
Salt and black pepper, to taste
# Steps:
01 -
Boil a large pot of water and cook elbow macaroni according to package instructions until al dente. Drain pasta and rinse under cold water. Set aside to cool.
02 -
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, and season with salt and black pepper until the dressing is smooth.
03 -
Add cooled macaroni, crumbled bacon, cherry tomatoes, chopped lettuce, green onions, and parsley to the bowl with the dressing. Gently toss all ingredients until evenly coated.
04 -
Cover the salad and refrigerate for at least 1 hour to allow flavors to develop and blend.
05 -
Before serving, stir the salad again. If the dressing appears dry, fold in a splash of milk or an extra spoonful of mayonnaise. Serve chilled.
# Notes:
01 -
For optimal texture, only add lettuce and green onions just before serving if preparing the salad in advance.