BLT macaroni salad combines tender elbow pasta with crisp bacon, sweet cherry tomatoes, and fresh lettuce in a creamy Dijon dressing. It tastes like your favorite sandwich in a cool, easy to scoop form.
The whole thing takes about 50 minutes including chilling, and most of that time is hands off. It travels well to picnics and cookouts, and it makes a satisfying lunch on its own when the weather is warm.
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Why This BLT Macaroni Salad Recipe Works
The classic sandwich works because of contrast: smoky, salty bacon against juicy tomato and crunchy lettuce, all held together by something creamy. This salad keeps those same contrasts and adds pasta to soak up the dressing.
A mayonnaise base with a spoonful of Dijon mustard keeps the dressing simple and tangy. There is no need for sugar or extra vinegar, since the tomatoes and bacon already bring plenty of flavor.
A short chill lets the pasta absorb some of the dressing, so every forkful tastes seasoned. Adding the lettuce just before serving keeps it crisp instead of limp.
Ingredients for BLT Macaroni Salad
- 1 teaspoon kosher salt, for the pasta water
- 8 ounces elbow macaroni
- 6 slices bacon, cooked crisp and crumbled
- 1 cup cherry tomatoes, halved
- 1 cup shredded lettuce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
Elbow macaroni. The small curved shape catches dressing in every bend. Cook it until just tender, since it softens a little more as it sits in the dressing.
Bacon. Cook it until very crisp so it keeps some crunch in the salad. Blot it well, then crumble it just before mixing.
Cherry tomatoes. Halved cherry tomatoes stay firm and sweet, and they do not water down the salad the way large sliced tomatoes can.
Lettuce. Crisp romaine or iceberg works well. Shred it fine and fold it in at the end so it stays fresh.
Mayonnaise and Dijon. Full fat mayonnaise gives a creamy coating, and the Dijon adds a sharp edge that keeps the dressing from tasting heavy.
How to Make BLT Macaroni Salad
1. Cook the pasta Bring a large pot of water to a boil, add the salt, and cook the macaroni until tender, about 8 minutes. Drain well and rinse under cool water until no longer warm.
2. Cook the bacon Fry the bacon in a large skillet over medium heat until deeply browned and crisp. Drain it on paper towels, then crumble it into small pieces.
3. Mix the dressing Whisk the mayonnaise, Dijon mustard, and pepper in a small bowl until smooth. Taste it, since the bacon and mustard already add salt.
4. Combine Toss the cooled pasta with the dressing, then fold in the bacon and the halved tomatoes. Stir gently so the tomatoes stay intact.
5. Chill and finish Cover and refrigerate for at least 30 minutes. Fold in the shredded lettuce right before serving and add a splash of milk if the salad looks dry.
How to Serve BLT Macaroni Salad
Serve the salad cold alongside juicy cheeseburgers, oven baked BBQ chicken, or grilled garlic butter salmon. A few slices of air fryer garlic bread slices on the side turn it into a full lunch. Keep the bowl in the shade at outdoor meals, and set it on a bed of ice if it will sit out for a while.
How to Store and Reheat BLT Macaroni Salad
Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze this salad, because the mayonnaise separates and the lettuce turns watery. If the salad sits out at a picnic, discard it after two hours, or after one hour in hot weather. Stir in a spoonful of mayonnaise or a splash of milk to loosen leftovers before serving.
Tips and Variations for BLT Macaroni Salad
Rinse the pasta. A cool rinse stops the cooking and keeps the macaroni from absorbing all the dressing too quickly.
Crisp the bacon fully. Soft bacon turns chewy in the salad, so cook it until it snaps.
Salt the pasta water. Seasoning the water means you do not need extra salt in the dressing.
Hold the lettuce. Fold it in right before serving, because it wilts quickly in the dressing.
Loosen the dressing. Stir in a tablespoon of milk if the salad tightens up after chilling.
Add crunch. Diced celery or thin red onion slices add extra texture without changing the flavor much.
Keep it cold. Chill the salad until serving and nest the bowl in ice at outdoor meals to stay in the safe zone.
Check trusted guidance. For general tips on keeping mayonnaise salads safe at picnics, see the University of Illinois Extension picnic salad safety tips.
Frequently Asked Questions About BLT Macaroni Salad
Can I make BLT macaroni salad ahead of time?
Yes. Mix the pasta, bacon, tomatoes, and dressing up to a day ahead and keep it covered in the refrigerator. Add the lettuce right before serving so it stays crisp.
How long does BLT macaroni salad last in the refrigerator?
Up to 3 days in an airtight container. After that the pasta turns soft and the tomatoes release liquid.
Can I freeze BLT macaroni salad?
No. Mayonnaise based dishes separate when frozen, and lettuce and tomatoes become watery once thawed.
What type of bacon works for this salad?
Regular or thick cut both work. Cook either one until crisp, then blot well so the salad stays creamy rather than greasy.
Can I use another pasta shape?
Yes. Small shells, rotini, or ditalini hold dressing well. Cook any shape until just tender and rinse it before mixing.
BLT Macaroni Salad
Equipment
- Large pot
- Large skillet
- Large mixing bowl
- Colander
Ingredients
Main Ingredients
- 1 tsp kosher salt for the pasta water
- 8 oz elbow macaroni
- 6 slices bacon cooked crisp and crumbled
- 1 cup cherry tomatoes halved
- 1 cup shredded lettuce
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- ¼ tsp black pepper
Instructions
Cooking
- Boil the pasta. Cook the macaroni in salted boiling water for 8 minutes until tender, then drain and rinse until cool.
- Crisp the bacon. Fry the bacon over medium heat for 8 to 10 minutes until crisp, drain on paper towels, and crumble.
- Whisk the dressing. Stir the mayonnaise, Dijon, and pepper together until smooth in a small bowl.
- Toss and chill. Combine the pasta, dressing, bacon, and tomatoes, then refrigerate for 30 minutes.
- Add the lettuce. Fold in the shredded lettuce just before serving and loosen with a splash of milk if needed.
