Description

A creamy and tangy twist on the classic BLT, this macaroni salad is loaded with crispy bacon, cherry tomatoes, fresh lettuce, and a zippy dressing—perfect for any summer gathering.

Ingredients

8 oz elbow macaroni
8 slices bacon, cooked until crispy and crumbled
1 cup cherry tomatoes, halved
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp honey
Salt and black pepper to taste
1 cup chopped romaine or iceberg lettuce
1/4 cup chopped green onions
2 tbsp chopped fresh parsley

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Instructions

Cook the elbow macaroni according to package directions until al dente. Drain and rinse under cold water. Set aside.
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth.
Add the cooled macaroni, crispy bacon, cherry tomatoes, chopped lettuce, green onions, and parsley to the bowl. Mix gently to combine.
Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, give the salad a final stir. Add a splash of milk or a little more mayo if the dressing seems dry. Serve chilled.

Notes

Add avocado or hard-boiled eggs for extra creaminess and richness.
Use fresh lettuce and mix it in just before serving if preparing ahead.
Rotini or bowtie pasta can be substituted for elbow macaroni.