BLT Macaroni Salad with Bacon, Lettuce, Tomato
Creamy elbow pasta salad inspired by classic BLT sandwich flavors. Tangy mayo-sour cream dressing seasoned with celery salt, garlic, and onion powder coats tender pasta, while crispy bacon, fresh lettuce, tomatoes, and green onions add crunch and brightness. Serve chilled at picnics, potlucks, or summer barbecues. This version incorporates all BLT components directly into the salad for easy one-dish serving.
Ingredients
- 16 ounce elbow macaroni
- 1 ½ cup mayonnaise
- ¾ cup sour cream
- 3 tablespoon granulated sugar
- 2 tablespoon cider vinegar
- 1 ½ teaspoon celery saltsalt + celery seed3:1 salt to seed ratioallergy accommodation
Ground celery seed works too
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried dill
- black pepper, freshly ground
- 5 green onions, chopped
- 4 roma tomatoes, diced
- 2 cup green leaf lettuce, loosely packed, thinly sliced
- ½ pound bacon, cooked and crumbled
Instructions
- 1
Cook elbow macaroni in salted water per package directions until al dente, then drain thoroughly.
- 2
Whisk together mayonnaise, sour cream, sugar, cider vinegar, celery salt, onion powder, garlic powder, smoked paprika, dill, and black pepper to taste.
- 3
Add drained pasta, chopped green onions, and diced tomatoes to dressing and mix until evenly coated.
- 4
Cover and refrigerate until serving time.
- 5
Just before serving, add sliced lettuce and crumbled bacon, then mix gently.
- 6
Taste and adjust seasoning or creaminess as needed.
- 7
Garnish with additional bacon and green onion before serving.
Tips
Cook pasta one day ahead and chill; add lettuce and bacon only before serving to prevent sogginess.
Reserve pasta cooking water; thin dressing with it if salad becomes too thick after chilling.
Cook bacon until crispy, then crumble or chop into bite-sized pieces for even distribution.
Good to Know
Cover and refrigerate up to 3 days. Add lettuce and bacon only just before serving to maintain crunch.
Prepare dressing and cooked pasta up to 1 day ahead. Keep covered separately. Combine with tomatoes and green onions, cover, and chill. Add lettuce and bacon within 1 hour of serving.
Serve chilled as a side dish at summer picnics, barbecues, potlucks, or light lunch. Pairs well with grilled burgers, sandwiches, or fried chicken.
Common Mistakes
Add lettuce and bacon too early to avoid wilting and loss of crunch.
Do not skip draining pasta thoroughly to prevent watery dressing.
Taste before serving to avoid under-seasoning, as chilling mutes flavors slightly.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
Ground celery seed works too
FAQ
Can I make this salad ahead for an event?
Yes. Prepare pasta, dressing, tomatoes, and green onions up to 1 day ahead in separate containers. Add lettuce and bacon no more than 1 hour before serving to preserve texture. Transport chilled in an airtight container.
What if my salad becomes too thick after chilling?
Whisk in reserved pasta cooking water or additional mayo thinned with a splash of vinegar. Start with 1 tablespoon at a time until desired consistency is reached. Do this just before serving, after adding lettuce and bacon.
How long can I keep this salad, and can I freeze it?
Store up to 3 days refrigerated in an airtight container. Do not freeze; mayo-based dressings separate and textures degrade upon thawing. Best eaten within 2 days for peak flavor and crunch.