Macaroni BLT (Print-Friendly Version)
# What You'll Need:
→ Pasta
01 -
8 oz elbow macaroni
→ Proteins
02 -
8 slices bacon, cooked and crumbled
→ Vegetables
03 -
2 tbsp fresh parsley, chopped
04 -
1 cup halved cherry tomatoes
05 -
1/4 cup green onions, chopped
06 -
1 cup chopped romaine or iceberg lettuce
→ Dressing
07 -
1/2 cup sour cream
08 -
1 tbsp apple cider vinegar
09 -
1/2 cup mayo
10 -
1 tsp honey
11 -
Salt and pepper to your liking
12 -
1 tsp Dijon mustard
# Step-by-Step Directions:
01 -
Cook macaroni till it's just right. Drain it and rinse under cold water, then put it aside.
02 -
Grab a big bowl and whisk together mayo, sour cream, mustard, vinegar, honey, salt, and pepper until smooth and creamy.
03 -
Toss in the cooled pasta, bacon bits, tomatoes, lettuce, green onions, and parsley. Fold it gently so it doesn’t get mushy.
04 -
Cover the bowl and pop it in the fridge for at least one hour so the taste can come together nicely.
05 -
Give the salad a stir before serving. If it feels dry, splash some milk or add more mayo. Serve it cold and enjoy.
# Helpful Notes:
01 -
Add an extra tablespoon of apple cider vinegar if you want it tangier.
02 -
If you don’t have cherry tomatoes, Roma tomatoes diced work just as well.
03 -
To make it lighter, try using low-fat mayo and sour cream.
04 -
For a meat-free twist, swap bacon with sun-dried tomatoes or a pinch of smoked paprika.