Description
This BLT Macaroni Salad is a creamy and flavorful side dish that combines tender elbow macaroni with crisp bacon, fresh cherry tomatoes, and crunchy lettuce. Tossed in a tangy mayonnaise and sour cream dressing enhanced with apple cider vinegar and Dijon mustard, it’s an easy-to-make salad perfect for summer gatherings and barbecues. Serve chilled for a refreshing and satisfying addition to any meal.
Ingredients
Scale
Salad
- 8 ounces elbow macaroni
- 1 cup cherry tomatoes, halved
- 6 slices bacon, cooked and crumbled
- 1 cup romaine or iceberg lettuce, chopped
- 2 green onions, sliced
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the macaroni: Prepare the elbow macaroni according to the package instructions until it is al dente. Once cooked, drain the macaroni thoroughly and rinse under cold water to cool it completely and stop the cooking process.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper until smooth and well combined.
- Assemble the salad: Add the cooled macaroni to the bowl with the dressing. Gently fold in the halved cherry tomatoes, crumbled bacon, chopped lettuce, and sliced green onions, tossing carefully until all ingredients are evenly coated with the dressing.
- Chill before serving: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld together. Serve the salad chilled for the best taste and texture.
Notes
- For the freshest texture, consider stirring in the chopped lettuce just before serving to keep it crisp and avoid sogginess.
- Swap sour cream with Greek yogurt for a lighter, healthier dressing alternative.
- Enhance the flavor by adding diced avocado or shredded cheese if desired.
