Description
Creamy BLT macaroni salad brings classic sandwich flavors into a delightful summer side dish. Crisp bacon, juicy tomatoes, and fresh lettuce combine with a zesty mayo dressing to make you crave another forkful.
Ingredients
Scale
Pasta and Base:
- 16 oz (453 g) elbow macaroni
- 4 cups mixed salad greens
Protein and Vegetables:
- 8 slices bacon, crispy and crumbled
- 2 large tomatoes, diced
- 1/2 cup green onions, chopped
Dressing and Seasonings:
- 1 cup mayonnaise
- 2 tbsp dijon mustard
- 1 tbsp white vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 clove garlic, minced
Instructions
- Bring a large pot of salted water to a rolling boil, then cook elbow macaroni according to package instructions until al dente, typically 8-10 minutes.
- Drain the pasta and immediately rinse with cold water to halt the cooking process and cool the noodles quickly.
- While the pasta cools, cook bacon in a skillet over medium heat until crisp and golden brown, about 5-7 minutes, then transfer to paper towels to drain and cool.
- Crumble the cooled bacon into small, rustic pieces once it has reached room temperature.
- Dice tomatoes into uniform, bite-sized cubes and finely chop green onions for optimal distribution throughout the salad.
- In a separate mixing bowl, whisk together mayonnaise, dijon mustard, white vinegar, minced garlic, salt, and black pepper until smooth and well-integrated.
- Combine the cooled macaroni, crumbled bacon, diced tomatoes, and chopped green onions in a large serving bowl.
- Pour the prepared dressing over the pasta mixture and gently fold until all ingredients are evenly coated and distributed.
- Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld and develop.
- Before serving, toss the salad with mixed salad greens to add freshness and crisp texture.
- Serve cold and enjoy as a refreshing summer side dish or light meal.
Notes
- Rinse pasta thoroughly with cold water to prevent overcooking and maintain a perfect al dente texture for maximum pasta enjoyment.
- Crisp bacon completely before crumbling to ensure a crunchy, satisfying texture that adds a delightful contrast to the creamy salad.
- Adjust mayonnaise-to-vinegar ratio for tangy or creamy preferences, allowing flexibility for personal taste and dietary needs.
- Consider gluten-free alternatives like chickpea or rice pasta for those with wheat sensitivities, maintaining the salad’s delicious essence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 25 mg