BLT Macaroni Salad
This delightful BLT Macaroni Salad combines the classic flavors of a BLT sandwich with the comfort of macaroni salad. Creamy, savory, and full of fresh ingredients, it’s perfect as a side dish for barbecues, picnics, or any casual gathering.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 knife
- 1 cutting board
Ingredients
- 2 cups elbow macaroni
- 6 slices bacon Cooked until crispy and chopped.
- 1 cup cherry tomatoes Halved.
- 1 cup iceberg lettuce Chopped.
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- to taste salt
- to taste black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
- While the macaroni is cooking, cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Once cooled, chop the bacon into small pieces.
- In a large mixing bowl, combine the cooled macaroni, chopped bacon, halved cherry tomatoes, and chopped iceberg lettuce.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
- Pour the dressing over the macaroni mixture and toss gently to combine, making sure everything is evenly coated.
- Taste and adjust seasoning if needed. Chill the salad in the refrigerator for at least 30 minutes before serving for the flavors to meld.
- Serve chilled and enjoy!
Notes
Feel free to customize this salad by adding ingredients like shredded cheese, avocado, or green onions for extra flavor.
This salad keeps well in the refrigerator for up to 2 days; however, the lettuce may become soggy, so it’s best enjoyed fresh.