BLT Macaroni Salad
Elbow macaroni tossed with crisp bacon, cherry tomatoes, and lettuce in a creamy Dijon mayonnaise dressing.
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.
Notes
Substitutions: Small shells or rotini can replace the elbow macaroni.
Tips: Rinse the pasta and add the lettuce at the last minute to keep it crisp.
Storage: Refrigerate up to 3 days. Do not freeze. Discard after 2 hours at room temperature.