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Whenever bacon starts popping in a skillet, it takes me back. I came up with this salad one hot night—had leftover macaroni lying around after a picnic, bacon frying up for the next morning. Dumped them in a bowl with summer tomatoes and a creamy mix, and boom: it was like eating a BLT in pasta style. Now it's my favorite for backyard hangouts when it's warm out.
This combo happened when there was zero bread but all the fixings for a BLT in my fridge. I tossed everything with pasta for a lucky win that became a new crowd favorite at home.
Bold Ingredients
- Green onions and fresh parsley: bring a light, herby taste and just a touch of zing
- Honey: softens the tang and makes the flavors round out; try local honey for something special
- Dijon mustard and apple cider vinegar: make the dressing zippy and give it a nudge above basic
- Mayonnaise and sour cream: create the rich, creamy texture; go for full-fat if you want extra flavor, or swap in lighter stuff if you prefer
- Romaine or iceberg lettuce: keeps every bite crisp and fresh—pick the brightest, crispiest leaves
- Cherry tomatoes: juicy, sweet mini tomatoes; grab ones that look shiny and feel heavy
- Bacon: gives the salad its crunchy, smoky magic; pick thick bacon for max texture
- Elbow macaroni: small and easy to scoop up; holds onto dressing with the perfect chew
Snag veggies that are snug and juicy when squeezed. Go for bacon you can smell and that's cut nice and thick—thin strips just don't cut it here.
Simple How-To
- Final Step:
- If the salad seems a little stiff from the fridge, just splash in some milk or an extra scoop of mayo to make it creamy again before serving.
- Let It Chill:
- Pop the finished salad in the fridge for at least an hour. The chill helps everything soak up the flavors so each bite brings all those classic tastes together.
- Mixing All Together:
- Fold the cooled macaroni into the dressing along with bacon pieces, tomato halves, chopped greens, scallions, and parsley. Go gentle—you want to keep the veggies crisp and the bacon crunchy.
- Stir up the Sauce:
- Whip together your mayo, sour cream, Dijon, vinegar, honey, salt, and pepper until smooth and creamy. This mix is what pulls the salad together—just the right amount of tang and sweet.
- Start with Pasta:
- Boil macaroni till it’s got firmness to it, not too soft. Drain, rinse with cold water, and set aside to cool off—it’ll make mixing easier and keep things from getting mushy.
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Top Features
That one summer, I made a double batch for our family get-together and totally went overboard on the bacon. It turned out pretty salty but crazy addictive on its own. Proved to me you can always go a bit wild as long as you balance it somewhere.
Fun Ways to Mix It Up
Drop the bacon and use sun-dried tomatoes and a shake of smoked paprika for a veggie-friendly vibe. Toss in some chopped avocado to make it totally creamy, or sprinkle on toasted nuts for extra crunch and more protein. Hit it with a squeeze of lemon before serving if it’s been in the fridge and needs brightening up.
Chill-Ahead Tips
It's even tastier after chilling overnight, which is awesome for prepping ahead for outdoor parties. Make sure to cover it up tight in the fridge and stir gently before serving. If you’re waiting more than a day, add the greens at the last minute so they don’t get soggy.
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Pro Tips
- Let the salad get cold for at least an hour so the flavors can blend together
- Cook your bacon on a rack in the oven for even crispiness and less grease
- Pasta should be just firm—not soft—so it doesn’t turn mushy in the salad
Common Questions
- → Which pasta shape should I use?
Elbow macaroni works best since it holds on to the dressing well and blends with the other stuff nicely.
- → How do I make the dressing smoother if it feels dry?
Just add a little milk or some extra mayo until it feels creamy and smooth.
- → Can I make this ahead of time?
For sure, just pop it in the fridge for at least an hour so the flavors can mix and taste better.
- → How can I make the dressing tangier?
Try adding an extra tablespoon of apple cider vinegar to give it a nice zing.
- → What can I use instead of bacon?
If you want to skip the meat, sun-dried tomatoes or smoked paprika can give a smoky taste that’s just as good.
- → Are there other types of tomatoes I can use?
If you can’t find cherry tomatoes, diced Roma tomatoes make a great fresh swap.