Description

BLT Macaroni Salad is a perfect combination of two classic dishes—the BLT sandwich and macaroni salad. This cold pasta salad features crispy bacon, crunchy lettuce, juicy tomatoes, and tender macaroni, all tossed together in a creamy dressing. It’s a refreshing and hearty dish that is ideal for summer gatherings, BBQs, potlucks, or even as a light meal on its own.

Ingredients

Scale

16 oz Macaroni Noodles
3 cups Mayonnaise
2 tbsp Sugar
3 tbsp White Vinegar
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Dill, fresh, chopped
1 tsp Pepper, to taste
1 tsp Salt, to taste
1 lb Bacon
4 Tomatoes, diced
1 cup Romaine Lettuce, chopped
2 cup Cheddar Cheese, shredded

Instructions

Cook the Macaroni Pasta: Bring a large pot of water to a boil. Add the macaroni noodles and cook according to package instructions. Drain and rinse under cold water to cool and stop the cooking process.

Make the Dressing: In a very large bowl, combine mayonnaise, sugar, white vinegar, onion powder, garlic powder, fresh dill, salt, and pepper. Stir until smooth.

Mix Together: Add the cooled pasta to the bowl with the dressing and toss until fully coated. Cover and refrigerate to chill for 1 hour.

Cook and Crumble the Bacon: Cook the bacon until crispy. Once cooled, crumble into bite-sized pieces. Set aside.

Chop the Veggies/Shred the Cheese: Dice the tomatoes and chop the lettuce into bite-sized pieces. Shred the cheddar cheese.

Combine: If serving immediately, add a splash of milk to the salad for a creamier consistency, then add the bacon, lettuce, tomatoes, and shredded cheese to the bowl. Toss until fully combined. Serve cold.

If preparing ahead of time, wait to add the lettuce, tomatoes, bacon, and cheese until ready to serve to keep them fresh and crunchy.

Notes

Bacon: For maximum crunch, cook the bacon until it’s crispy, then drain it on paper towels to remove any excess grease. To keep the bacon crispy in the salad, consider adding it just before serving.
Macaroni: Cook the macaroni until al dente to ensure the pasta holds its shape and texture. Rinse with cold water after cooking to stop the pasta from overcooking and to cool it down for the salad.
Lettuce: To avoid soggy lettuce, chop and add it right before serving. Iceberg lettuce provides a crisp texture, but you can also use romaine for a slightly more robust bite.
Tomatoes: Use cherry or grape tomatoes for a burst of sweetness and juiciness. To prevent the salad from becoming watery, remove excess seeds or liquid from the tomatoes before mixing them in.
Dressing: A creamy mayo-based dressing is traditional, but you can lighten it up with a tangy vinaigrette or use flavored mayo for an extra twist. Start with a small amount of dressing and add more as needed to avoid oversaturating the salad.
Customizations: Feel free to add avocado for creaminess, shredded cheese for a savory kick, or hard-boiled eggs for extra protein. You can also make dietary adjustments by using gluten-free pasta, turkey bacon, or plant-based alternatives for vegan-friendly versions.
Storage: If making ahead, store the ingredients separately and assemble just before serving to keep everything fresh and crunchy. Leftovers can be stored in the fridge for up to three days, but keep in mind that the lettuce may wilt and the bacon may lose some crispness over time.