Description
Creamy BLT macaroni salad blends classic sandwich flavors into a delightful summer dish. Crisp bacon, fresh lettuce, and juicy tomatoes mingle with tangy dressing, creating a crowd-pleasing side you’ll crave at picnics and potlucks.
Ingredients
Scale
Pasta:
- 16 oz (450 g) elbow macaroni
Proteins and Main Mix-ins:
- 8 oz (225 g) bacon, cooked and crumbled
- 2 cups chopped romaine lettuce
- 2 medium tomatoes, diced
Dressing and Seasonings:
- 1 cup mayonnaise
- 2 tbsp (30 ml) white vinegar
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 green onion, finely chopped
Instructions
- Cook elbow macaroni in salted boiling water until al dente, typically 8-10 minutes. Drain and rinse with cold water to halt cooking process and cool pasta quickly.
- While pasta cools, crisp bacon in a skillet over medium heat until golden brown and completely rendered. Transfer to paper towels to drain excess grease and crumble into bite-sized pieces.
- Whisk mayonnaise, white vinegar, dijon mustard, salt, and black pepper in a large mixing bowl until smooth and well-incorporated, creating a creamy base for the salad.
- Dice tomatoes into uniform small cubes, ensuring consistent size for even distribution throughout the salad.
- Chop romaine lettuce into bite-sized pieces, maintaining crisp texture and bright green color.
- Finely slice green onion, separating white and green parts for layered flavor profile.
- Add cooled macaroni to the prepared dressing, gently folding to coat each pasta piece evenly.
- Incorporate crumbled bacon, diced tomatoes, and chopped lettuce into the dressed pasta, mixing carefully to prevent crushing ingredients.
- Sprinkle green onions over the top, reserving some for garnish.
- Refrigerate salad for at least 30 minutes to allow flavors to meld and chill thoroughly before serving.
- Garnish with reserved green onions and additional cracked black pepper just before serving.
Notes
- Customize bacon options by using turkey bacon for a leaner version or coconut bacon for a vegetarian alternative.
- Boost protein content by adding diced grilled chicken or hard-boiled eggs to make the salad more substantial.
- Enhance freshness by using heirloom tomatoes or adding cucumber for extra crunch and moisture.
- Keep lettuce crisp by adding it just before serving to prevent wilting and maintain textural contrast.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 540
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 20 mg