Introduction
The bacon sizzles, the kitchen smells like Sunday, and a bowl of creamy pasta feels like a hug. Right away I think of this BLT Macaroni Salad Recipe — it always brings that warm, familiar buzz. This always takes me back to Sunday dinners. If you like simple, nostalgic sides, I also love the homey sweetness in this banana pudding recipe for dessert.
Why You’ll Love This
- Fast to pull together: pasta cooks while bacon crisps.
- Kid-approved crunch and creamy combo.
- Budget-friendly pantry ingredients.
- Great for meal prep or a potluck side.
- Fresh, bright tomatoes and herbs cut the richness.
I sometimes think of this as the sandwich turned into a salad — and that’s a very good thing.
Quick Recipe Snapshot
- Servings: 6 (about 1 cup each)
- Prep time: 15 minutes
- Cook time: 10–12 minutes (pasta)
- Total time: 1 hour 30 minutes (includes chill time)
- Skill level: Easy
- Taste: savory, creamy, bright
Confidence note: You’ll feel good about this after the first stir; it comes together quickly and keeps well.
Ingredients You’ll Need
- 8 oz elbow macaroni
- 8 slices bacon, cooked until crispy and crumbled
- 1 cup cherry tomatoes, halved
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and black pepper to taste
- 1 cup chopped romaine or iceberg lettuce
- 1/4 cup chopped green onions
- 2 tbsp chopped fresh parsley
Chef notes:
- Use day-old bacon for firmer crumbles.
- Rinse pasta to stop cooking.
- Cherry tomatoes stay juicy.
- Romaine holds up better than soft lettuce.
How to Make It
- First, bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, usually 8–10 minutes; taste a piece for a slight bite.
- Then drain the pasta and rinse under cold water until cool; shake off excess and set aside so the dressing doesn’t thin.
- Meanwhile, cook bacon until crispy in a skillet; when it crackles and turns deep golden, drain on paper towels and crumble.
- Next, whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and black pepper in a large bowl until smooth and slightly glossy.
- Add the cooled macaroni to the dressing, and fold gently so the pasta gets evenly coated without breaking.
- Now stir in the bacon, cherry tomatoes, chopped lettuce, green onions, and parsley; look for even color and texture.
- Cover the bowl and refrigerate at least 1 hour so the flavors meld and the dressing tastes brighter.
- Finally, before serving, give it a final stir and adjust seasoning; add a splash of milk or a little more mayo if it seems dry.
Tip: If you want more pasta variety, try rigatoni; likewise, many cooks who enjoy pasta sides also love these Italian stuffed shells for a crowd.
Kitchen Tips (From My Kitchen)
- Time-saver: Crisp bacon in the oven on a rack while pasta boils—hands-free and even browning.
- Common mistake + fix: Don’t add lettuce too early or it wilts; fold it in at the end.
- Simple variation: Stir in a pinch of smoked paprika or swap parsley for dill for a brighter herb note.
Serving Ideas
- Weeknight dinner: Serve with grilled chicken and a lemon wedge.
- Brunch spread: Pair with scrambled eggs and chilled fruit.
- Picnic or potluck: Keep chilled on ice and sprinkle bacon last minute.
- Holiday side: Add extra herbs and a few capers for a festive tang.
Optional garnish: extra crumbled bacon, a few parsley sprigs, or a grind of black pepper; also explore fun sides from the breakfast & snacks collection for a complete table.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Not recommended; texture suffers when thawed.
- Reheat: Serve chilled; if you prefer room temp, let sit 15–20 minutes at room temperature and stir gently.
Leftover idea: Spoon into a sandwich or wrap with lettuce for a creamy BLT-style lunch.
BLT Macaroni Salad
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, usually 8–10 minutes.
- Drain the pasta and rinse under cold water until cool; shake off excess and set aside.
- Cook bacon in a skillet until crispy; drain on paper towels and crumble.
- Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and black pepper in a large bowl until smooth.
- Add the cooled macaroni to the dressing and fold gently to coat the pasta.
- Stir in the bacon, cherry tomatoes, chopped lettuce, green onions, and parsley until evenly combined.
- Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
- Before serving, stir again and adjust seasoning as necessary.
- Add a splash of milk or more mayo if the salad seems dry.
Notes
FAQs
Q: Can I make this ahead?
A: Yes — make it the day before and chill at least 1 hour; the flavors deepen and the texture stays great.
Q: Can I substitute Greek yogurt for sour cream?
A: Absolutely. Use plain Greek yogurt for tang; adjust salt to taste.
Q: How do I know it’s done?
A: The pasta should be tender with a slight bite; dressing should coat each piece and taste balanced. For those cooking larger batches, check texture at the 8-minute mark.
Q: Can I freeze BLT Macaroni Salad Recipe?
A: I don’t recommend freezing; mayonnaise and lettuce don’t hold up well after thawing.
Final Thoughts
I make this BLT Macaroni Salad Recipe when I want something that feels like a warm kitchen and a cool, easy side at the same time. Tweak the herbs, add a bit more mustard, or toss in extra tomatoes to make it yours — then come back and tell me what you did. This BLT Macaroni Salad Recipe
Conclusion
For another take on a classic BLT pasta side, check this BLT Macaroni Salad Recipe – She Wears Many Hats for inspiration, and if you want more community-tested variations look at BLT Macaroni Salad Recipe – Food.com.
Leave a comment