BLT Macaroni Salad

One warm evening this spring, I found myself with a basket of newly picked cherry tomatoes from the garden. Their sun-ripened glow begged for something fresh and familiar to serve with our dinner. We had bacon in the fridge and pasta in the cupboard—before long, those simple ingredients transformed into a BLT Macaroni Salad that felt like comfort, sunshine, and weekend memories all at once.

As I mixed crisp bacon, sweet tomatoes, and crisp lettuce into tender macaroni, memories of backyard barbecues floated by—the laughter of family on the patio and the carefree clinking of cups. This salad brings all those sensations back, wrapped in creamy dressing that sings of home and gathering.

BLT Macaroni Salad balances textures and tastes—a crunchy melody of bacon and veg with soft pasta and zesty mayo. It’s the kind of dish that invites conversation, encourages leftovers, and pairs beautifully with whatever warms the grill. Cozy, yet bright.

Short Description

BLT Macaroni Salad combines tender pasta, crispy bacon, juicy tomatoes, and crunchy lettuce in a creamy, tangy dressing—perfect for picnics, potlucks, or family dinners.

Ingredients You’ll Need

For the Pasta Salad

• 3 cups elbow macaroni, cooked and cooled
• 6 slices bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 1 cup romaine lettuce, finely chopped
• ½ cup red onion, finely diced

For the Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp honey
• ½ tsp garlic powder
• Salt and pepper, to taste

Tools & Equipment

• Large pot for pasta
• Colander
• Mixing bowl
• Whisk
• Measuring cups and spoons

How To Make BLT Macaroni Salad

Step 1: Prep everything
Cook macaroni according to package directions; drain and rinse under cold water. Cook bacon until crisp, then crumble. Chop tomatoes, lettuce, and onion while pasta cools.

Step 2: Make the dressing
In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, garlic powder, salt, and pepper until smooth and creamy.

Step 3: Combine pasta and mix-ins
In a large bowl, mix cooled macaroni, bacon, tomatoes, lettuce, and red onion. Pour dressing over and toss until everything is coated.

Step 4: Chill and serve
Cover and refrigerate for at least 30 minutes for flavors to meld. Stir before serving and garnish with extra bacon or parsley if desired.

Serving and Pairing Suggestions

Serve chilled alongside grilled chicken, burgers, or hot dogs. This salad also works beautifully in a summer buffet or picnic basket and brings a bright, creamy contrast to hearty mains.

It’s refreshing on its own, but a sprinkle of fresh parsley or chives adds color and a light herbal lift.

Storing and Reheating Tips

Room Temperature: Not recommended—must refrigerate.

Refrigerator: Store in a sealed container for up to 3 days. Stir before serving to refresh texture and flavor.

Freezer: Not suitable for freezing—dressing separates and lettuce loses crunch.

To Serve Later: Let sit at room temperature for 10 minutes, then stir and enjoy.

Top Tips for Perfecting

Use al dente pasta: Slightly undercooking your pasta ensures it holds its shape and doesn’t become mushy once dressed and chilled. It’s especially important for make-ahead salads.

Crisp your bacon well: Oven-baking the bacon at 400°F (200°C) on a lined tray gives an even, crispy texture with less mess. Let it cool fully before crumbling to keep its crunch.

Adjust your dressing: Taste your dressing before mixing. Add a touch more vinegar for brightness or a little extra honey for balance, depending on your palate.

Add lettuce last: Stir in the chopped lettuce just before serving to keep it crisp. If added too early, it softens and wilts.

Chill for flavor: Give the salad at least 30 minutes in the fridge. This lets the flavors blend and the dressing thicken slightly for a better texture.

Recipe Variations

Avocado Twist: Add 1 diced ripe avocado just before serving for creaminess and color. A drizzle of lime over the avocado prevents browning.

Spicy Kick: Stir in 1 teaspoon of sriracha or a finely chopped jalapeño for gentle heat. You can also mix hot sauce into the dressing directly.

Herb Blend: Swap the romaine for arugula or spinach and add fresh chopped dill, basil, or cilantro to brighten the flavor.

Veggie Boost: Toss in diced cucumber, bell peppers, or shredded carrots for extra crunch and nutrition.

Greek Style: Replace mayo with Greek yogurt, use baby spinach, and add diced cucumbers, olives, and crumbled feta for a Mediterranean-inspired twist.

Estimated Nutrition Info (per 1½-cup serving, makes 6)

• Calories: ~350 kcal
• Protein: 10 g
• Carbs: 30 g
• Fat: 22 g
• Adaptable to lighter versions by using low-fat dairy or more Greek yogurt.

Frequently Asked Questions (FAQs)

1. Can I prep this a day ahead?
Yes—dress it just before serving to keep lettuce crisp and flavors fresh.

2. Can I use turkey bacon instead?
Absolutely, it’s a lighter alternative with similar flavor.

3. Can I substitute the pasta?
Yes—small shells or fusilli hold dressing beautifully.

4. Dressing tastes too tangy—what to do?
Add a drizzle more honey or a dab more sour cream to mellow acid.

5. How do I keep the salad from getting soggy?
Drain the pasta very well and add lettuce just before serving.

Conclusion

BLT Macaroni Salad brings everything I love about summer dinners into one bowl—crispy bacon, garden-fresh tomatoes, and creamy dressing over comforting pasta. It’s a dish with nostalgia built in, perfect for gathering, chatting, and savoring slow evenings. When our table is full and the night stretches ahead, this salad always brings warmth and ease.

If this BLT-inspired pasta salad colors your table like it does mine, I’d love to hear your memories or tweaks. Leave a comment, pin this recipe, or share your twist.