BLT Macaroni Salad
This refreshing and hearty BLT Macaroni Salad combines the classic flavors of a bacon, lettuce, and tomato sandwich with the comfort of pasta salad. Perfect for potlucks, picnics, or a light meal, this dish is quick to make and packed with flavor.
Equipment
- 1 large pot
- 1 strainer
- 1 mixing bowl
- 1 whisk
Ingredients
- 2 cups elbow macaroni
- 4 strips bacon
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- to taste none salt
- to taste none black pepper
- 1/4 cup green onions, chopped
Instructions
- Start by cooking the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- While the pasta is cooking, in a skillet over medium heat, cook the bacon strips until crispy. Remove from the skillet, let them cool, then crumble into bite-sized pieces.
- In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper to create the dressing.
- In a large mixing bowl, combine the cooled macaroni, crumbled bacon, halved cherry tomatoes, chopped romaine lettuce, and green onions.
- Pour the dressing over the macaroni salad and gently toss until all the ingredients are well-coated.
- Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
You can substitute turkey bacon for regular bacon for a lighter option.
For extra flavor, consider adding a sprinkle of garlic powder or paprika to the dressing.
This salad can be made a day in advance for even better flavor.