BLT Macaroni Salad (Printable Version)
# What You'll Need:
→ Pasta
01 -
8 ounces elbow macaroni
→ Proteins
02 -
8 slices cooked and crumbled bacon
→ Vegetables
03 -
1 cup halved cherry tomatoes
04 -
1 cup chopped romaine or iceberg lettuce
05 -
1/4 cup chopped green onions
06 -
2 tablespoons chopped fresh parsley
→ Dressing
07 -
1/2 cup mayonnaise
08 -
1/2 cup sour cream
09 -
1 teaspoon Dijon mustard
10 -
1 tablespoon apple cider vinegar
11 -
1 teaspoon honey
12 -
Salt and black pepper to taste
# How to Make It:
01 -
Prepare elbow macaroni according to package instructions until al dente. Drain and rinse with cold water, then set aside.
02 -
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth.
03 -
Add the cooled macaroni, bacon, cherry tomatoes, chopped lettuce, green onions, and parsley to the bowl. Gently fold to combine.
04 -
Cover the mixture and refrigerate for at least one hour to allow the flavors to meld.
05 -
Before serving, stir the salad again. If the dressing appears dry, add a splash of milk or additional mayonnaise. Serve chilled.
# Additional Tips:
01 -
For a tangier flavor, increase apple cider vinegar by one tablespoon.
02 -
Substitute cherry tomatoes with diced Roma tomatoes if unavailable.
03 -
Use light mayonnaise and sour cream to reduce richness.
04 -
A vegetarian variation can be achieved by replacing bacon with sun-dried tomatoes or smoked paprika.