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BLT Macaroni Salad

A creamy and crunchy macaroni salad inspired by the classic BLT sandwich, perfect for potlucks and summer gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Dressing Ingredients
  • 8 oz elbow macaroni
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • Salt Salt and black pepper to taste
Mix-Ins
  • 8 slices bacon, cooked until crispy and crumbled
  • 1 cup cherry tomatoes, halved
  • 1 cup chopped romaine or iceberg lettuce
  • 1/4 cup chopped green onions
  • 2 tbsp chopped fresh parsley

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, usually 8–10 minutes.
  2. Drain the pasta and rinse under cold water until cool; shake off excess and set aside.
  3. Cook bacon in a skillet until crispy; drain on paper towels and crumble.
Mixing
  1. Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and black pepper in a large bowl until smooth.
  2. Add the cooled macaroni to the dressing and fold gently to coat the pasta.
  3. Stir in the bacon, cherry tomatoes, chopped lettuce, green onions, and parsley until evenly combined.
Chilling and Serving
  1. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
  2. Before serving, stir again and adjust seasoning as necessary.
  3. Add a splash of milk or more mayo if the salad seems dry.

Notes

Use day-old bacon for better texture. Rinse pasta to stop cooking. Avoid adding lettuce too early to prevent wilting. Optional: add smoked paprika for a flavor twist.