Description
This BLT Macaroni Salad is a delightful twist on the classic BLT sandwich, combining crispy bacon, fresh cherry tomatoes, and crunchy iceberg lettuce with tender elbow macaroni. Tossed in a tangy mayonnaise and Dijon mustard dressing with a hint of apple cider vinegar, this refreshing pasta salad is perfect for picnics, barbecues, or as a flavorful side dish any time of year.
Ingredients
Scale
Salad
- 2 cups elbow macaroni
- 6 slices bacon, cooked until crispy and chopped
- 1 cup cherry tomatoes, halved
- 1 cup iceberg lettuce, chopped
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain the macaroni and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the bacon: While the macaroni is cooking, cook the bacon slices in a skillet over medium heat until they are crispy. Remove the bacon from the pan and drain on paper towels. Once cooled, chop the bacon into small pieces.
- Mix salad ingredients: In a large mixing bowl, combine the cooled macaroni, chopped crispy bacon, halved cherry tomatoes, and chopped iceberg lettuce.
- Make the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until the dressing is smooth and well combined.
- Toss the salad: Pour the dressing over the macaroni mixture and gently toss to ensure all ingredients are evenly coated with the dressing.
- Chill: Taste the salad and adjust the seasoning if necessary. Cover and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve: Serve the BLT macaroni salad chilled as a refreshing side dish or light meal. Enjoy!
Notes
- You can substitute iceberg lettuce with romaine for a slightly different texture and flavor.
- For a lighter version, use low-fat mayonnaise or Greek yogurt instead of regular mayonnaise.
- Make sure to cool the macaroni completely before mixing to prevent the lettuce from wilting.
- This salad can be stored in the refrigerator for up to 2 days; stir before serving.
- Adding a dash of smoked paprika or chopped green onions can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 30 mg
Keywords: BLT macaroni salad, pasta salad, bacon salad, picnic salad, simple salad recipe, summer salad
