Description
This Creamy BLT Macaroni Salad is a crowd-pleasing side dish that combines the iconic flavors of a bacon, lettuce, and tomato sandwich with the rich creaminess of a classic pasta salad. Made with elbow macaroni, crispy turkey bacon, cherry tomatoes, and crunchy romaine lettuce, all tossed in a tangy mayo-sour cream dressing, it’s the perfect companion to your next BBQ, picnic, or potluck. Quick to prep and even better after chilling, it’s a fresh, flavorful addition to any table.
Ingredients
· 2 cups elbow macaroni, uncooked
· 1 cup cherry tomatoes, halved
· 1 ½ cups romaine lettuce, chopped
· 1 cup cooked turkey bacon, chopped
· ½ cup red onion, finely diced
· ¾ cup mayonnaise
· ¼ cup sour cream
· 1 tablespoon apple cider vinegar
· 1 teaspoon Dijon mustard
· Salt and pepper to taste
Instructions
o Cook macaroni according to package directions. Drain and rinse under cold water to stop cooking, then set aside.
o In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
o Add the cooked macaroni, cherry tomatoes, chopped romaine lettuce, turkey bacon, and red onion to the bowl.
o Gently toss everything together until well coated with the dressing.
o Cover and refrigerate for at least one hour before serving to allow flavors to blend.
o Serve chilled. If needed, stir in a bit more mayo or sour cream before serving to refresh the texture.
Notes
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Add the lettuce just before serving to keep it from getting soggy.
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For a lighter version, substitute Greek yogurt for half the mayonnaise.
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To save time, cook the pasta and bacon in advance and store them separately until ready to assemble.
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Customize it with protein like chicken or add-ins like avocado or cheese for a more filling dish.
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Best served chilled, and can be stored in the refrigerator for up to 3 days. Refresh with a bit of dressing before serving if needed.