BLT Macaroni Salad
BLT Macaroni Salad is a delightful twist on the classic macaroni salad, perfect as a side for picnics, barbecues, or potlucks.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 2 cups elbow macaroni
- 6 slices bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, chopped
- ½ cup red onion, finely chopped
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
Instructions
- Boil water in a large pot. Once boiling, add the elbow macaroni and cook according to the package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- While the macaroni cooks, prepare the dressing. In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, garlic powder, salt, and pepper until smooth.
- Once the macaroni is cooked, drain it in a colander and rinse with cold water to stop the cooking process. Allow it to cool for a few minutes.
- In a large mixing bowl, combine the cooled macaroni, crumbled bacon, cherry tomatoes, chopped romaine lettuce, and red onion.
- Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
- Adjust seasoning with additional salt and pepper if desired.
- Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature, garnished with extra bacon and cherry tomatoes if desired.
Notes
For a healthier twist, you can use Greek yogurt instead of mayonnaise. Feel free to add other ingredients like avocado or cheese for additional flavor. This salad can be made a day ahead of time and stored in the refrigerator, making it perfect for meal prep.