Description
This BLT Macaroni Salad is a creamy and flavorful side dish that combines the classic flavors of a BLT sandwich with tender elbow macaroni. Featuring crispy bacon, fresh tomatoes, and baby spinach tossed in a tangy mayonnaise and sour cream dressing, it’s a perfect make-ahead salad for picnics, barbecues, or potlucks.
Ingredients
Macaroni
- 16 ounces elbow macaroni, uncooked
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground black pepper
Add-ins
- 8 pieces of bacon, cooked and crumbled
- 1 cup seeded and diced tomato
- 1 cup roughly chopped baby spinach
Instructions
- Cook macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, about 8-10 minutes. Drain the macaroni thoroughly and set aside to cool slightly.
- Prepare dressing and combine: In a large mixing bowl, whisk together the mayonnaise, sour cream, rice vinegar, garlic powder, salt, and ground black pepper until smooth and well blended. Add the cooked macaroni, crumbled bacon, diced tomatoes, and chopped baby spinach to the bowl. Toss everything gently until the macaroni and vegetables are evenly coated with the dressing.
- Chill and serve: Cover the macaroni salad tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the salad to chill thoroughly. Serve cold as a delicious side dish.
Notes
- The salad tastes best when chilled for at least an hour but can be prepared up to a day ahead.
- For a smokier flavor, consider using smoked bacon or adding a dash of smoked paprika to the dressing.
- To keep the macaroni salad from becoming watery, seed the tomatoes before dicing.
- This recipe can be easily doubled for larger gatherings.
- Leftover salad can be stored in the refrigerator for up to 2 days.
