🥗 BLT Macaroni Salad
Ingredients
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8 oz elbow macaroni (or small pasta of choice)
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1 cup mayonnaise (or half mayo, half sour cream/Greek yogurt)
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2 tbsp ranch dressing (optional, for extra flavor)
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1 tbsp apple cider vinegar (or lemon juice)
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1 tsp garlic powder
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½ tsp smoked paprika
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Salt & black pepper, to taste
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8 slices bacon, cooked & crumbled
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1 ½ cups cherry tomatoes, halved
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1 cup chopped romaine or iceberg lettuce
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½ cup shredded cheddar cheese (optional)
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2 tbsp chopped green onion (optional)
Instructions
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Cook pasta: Boil macaroni until al dente. Drain, rinse under cold water, and set aside.
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Make dressing: In a large bowl, whisk mayo, ranch (if using), vinegar, garlic powder, paprika, salt, and pepper.
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Assemble salad: Add cooled pasta, bacon, tomatoes, lettuce, and cheddar. Toss gently to coat.
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Chill: Refrigerate at least 30 minutes before serving for best flavor.
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Top & serve: Garnish with green onions and extra bacon just before serving (so it stays crisp).
✨ Tips & Variations:
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Meal prep friendly → Keep lettuce separate and stir in right before serving so it doesn’t wilt.
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Lighter version → Use Greek yogurt instead of mayo.
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Add-ins → Avocado chunks, cucumbers, or hard-boiled eggs for extra texture.
Would you like me to also make you a “loaded” version (BLT + chicken or turkey for a full meal), or just keep it classic as a side?