Hey, y'all! BLT Macaroni Salad is the ultimate comfort food, combining the best of both worlds - creamy pasta salad and a classic BLT sandwich. The crispy bacon, fresh lettuce, and juicy tomatoes add a delicious crunch and flavor to this simple but satisfying dish.
Perfect for summer BBQs, picnics, or as a side to just about any meal, it’s a crowd-pleaser that comes together in no time!
BLT Macaroni Salad
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BLT Macaroni Salad Ingredients
This easy-to-make pasta salad is packed with all the ingredients you love in a BLT sandwich, but with the added creaminess of a classic macaroni salad. With just a few pantry staples like mayo, sour cream, and a touch of vinegar for balance, this recipe is perfect for any occasion. Whether you're making it for a quick family dinner or bringing it to a potluck, it’s a guaranteed hit.
- 16 oz. elbow noodles
- 1 ⅓ c. Duke's mayonnaise
- ¼ c. sour cream
- 3 tbsp. white vinegar
- 1 tsp. salt
- 1.5 tsp. pepper
- 1.5 tsp. garlic powder
- 2 c. shredded lettuce
- 2 c. cooked bacon, diced
- 1 c. grape tomatoes, halved
How to Make BLT Macaroni Salad
The beauty of this BLT Macaroni Salad is how quick and easy it is to prepare. After cooking the pasta, you just mix together the ingredients, toss in the bacon and fresh veggies, and coat it all in a creamy dressing. It’s as simple as that, and the result is a perfect balance of flavors and textures.
- In a large pot of boiling water, cook the noodles to package directions. Drain and allow to cool.
- In a small bowl whisk together the mayonnaise, sour cream, white vinegar, salt, pepper, and garlic powder.
- When the noodles are completely cooled, add them to a large mixing bowl. Add in the shredded lettuce, cooked bacon, and grape tomatoes. Toss to combine.
- Pour the mayonnaise mixture over the top and toss again to coat. Serve or refrigerate for up to three days.
Pro Tips For Making This Recipe
- For the best texture, cook the elbow noodles al dente (slightly firm to the bite). This helps prevent the pasta from becoming too soft or mushy when mixed with the creamy dressing.
- After draining the pasta, rinse it under cold water or place it in an ice bath to cool it down quickly. This prevents the noodles from sticking together and helps maintain the perfect texture for the salad.
- If you prefer a lighter version of the salad, you can reduce the amount of mayonnaise or replace it with Greek yogurt. For an extra creamy texture, add a bit more sour cream.
- Make sure to cook the bacon until it’s crispy, as this will add a nice crunch to the salad.
- Shredded lettuce adds crunch and freshness. Use fresh, crisp lettuce, and be sure to add it at the end to keep it from wilting in the dressing.
- Always taste your salad before serving and adjust the seasoning if needed. If you like a little more tang, add a splash of vinegar or a pinch of salt.
Frequently Asked Questions
Yes! While elbow noodles are traditional, you can use any pasta shape you prefer, like penne, rotini, or shells. Just make sure the pasta is bite-sized for easy eating.
Yes, you can swap the mayo for Greek yogurt or light mayo for a lighter version. If you're looking for dairy-free, you could try using a plant-based sour cream or yogurt.
Store leftovers in an airtight container in the fridge for up to 3 days. Be sure to give it a quick stir before serving, as the dressing may thicken slightly in the fridge.
This salad pairs perfectly with grilled meats, BBQ, sandwiches, or as part of a picnic spread. Try it with burgers, chicken, or even as a light main dish on a warm day.
Other Recipes You'll Love
BLT Macaroni Salad
BLT Macaroni Salad is a refreshing and filling dish that brings together the smoky, savory flavors of bacon with the crunch of lettuce and tomatoes. With a creamy dressing and a hint of tang, it’s sure to be a favorite at your next gathering or family meal.
BLT Macaroni Salad
Ingredients
- 16 oz. elbow noodles
- 1 ⅓ c. Duke's mayonnaise
- ¼ c. sour cream
- 3 tbsp. white vinegar
- 1 tsp. salt
- 1.5 tsp. pepper
- 1.5 tsp. garlic powder
- 2 c. shredded lettuce
- 2 c. cooked bacon diced
- 1 c. grape tomatoes halved
Instructions
- In a large pot of boiling water, cook the noodles to package directions. Drain and allow to cool.
- In a small bowl whisk together the mayonnaise, sour cream, white vinegar, salt, pepper, and garlic powder.
- When the noodles are completely cooled, add them to a large mixing bowl. Add in the shredded lettuce, cooked bacon, and grape tomatoes. Toss to combine.
- Pour the mayonnaise mixture over the top and toss again to coat. Serve or refrigerate for up to three days.
Notes
- For the best texture, cook the elbow noodles al dente (slightly firm to the bite). This helps prevent the pasta from becoming too soft or mushy when mixed with the creamy dressing.
- After draining the pasta, rinse it under cold water or place it in an ice bath to cool it down quickly. This prevents the noodles from sticking together and helps maintain the perfect texture for the salad.
- If you prefer a lighter version of the salad, you can reduce the amount of mayonnaise or replace it with Greek yogurt. For an extra creamy texture, add a bit more sour cream.
- Make sure to cook the bacon until it’s crispy, as this will add a nice crunch to the salad.
- Shredded lettuce adds crunch and freshness. Use fresh, crisp lettuce, and be sure to add it at the end to keep it from wilting in the dressing.
- Always taste your salad before serving and adjust the seasoning if needed. If you like a little more tang, add a splash of vinegar or a pinch of salt.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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