BLT Macaroni Salad
Ingredients:
8 oz elbow macaroni (or your favorite pasta)
6 slices bacon, cooked and crumbled
1 ½ cups cherry tomatoes, halved
1 cup lettuce, chopped (romaine or iceberg works best)
½ cup red onion, finely diced
½ cup shredded cheddar cheese
¾ cup mayonnaise
¼ cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon Dijon mustard
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (optional for garnish)
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until al dente. Drain, rinse with cold water, and set aside to cool completely.
Prepare the Dressing:
In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, garlic powder, Dijon mustard, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad:
In a large bowl, combine the cooled macaroni, crumbled bacon, halved cherry tomatoes, chopped lettuce, red onion, and shredded cheddar cheese.
Add the Dressing:
Pour the dressing over the macaroni salad and toss until everything is evenly coated. Make sure to mix gently to keep the lettuce crisp.
Chill and Serve:
Refrigerate the salad for at least 30 minutes before serving to let the flavors meld together. Garnish with fresh parsley before serving if desired.
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Servings: 6 servings