BLT Macaroni Salad
User Reviews
5
BLT Macaroni Salad
Description
This BLT Macaroni Salad features cooked and cooled elbow macaroni tossed with finely diced celery, red onion, and cooked bacon pieces for texture and flavor contrast. The dressing combines mayonnaise with Dijon mustard, sugar, and red wine vinegar to create a creamy, tangy coating that binds the ingredients.
Adding fresh grape tomatoes folded in last provides juicy bursts, while shredded romaine lettuce can be mixed in before serving for an additional crisp element, though it may wilt if stored with the salad. Refrigerating the salad for at least an hour enhances flavor integration.
The recipe accommodates variations such as substituting Greek yogurt for some mayonnaise for protein, omitting bacon for a vegetarian option, or adding proteins like chicken for a fuller meal. Lettuce can be stored separately to preserve crunch when served later, making it practical for meal prepping.
Ingredients
Macaroni Salad:
- 8 oz. elbow macaroni or any short noodle pasta
- 8 oz. grape tomatoes
- 1/2 cup celery finely diced, 70g
- 1/2 cup red onion diced, 60g
- 4 pieces Bacon plus more for crumbling over the top, cooked
- 1 cup romaine lettuce optional, see notes!, shredded
Dressing:
- 3/4 cup mayonnaise light, 180g
- 2 tsp Dijon mustard
- 2 tsp sugar
- 2 tsp red wine vinegar
- 1/4 tsp salt or to taste
- black pepper freshly cracked
Instructions
- Bring a large pot of water to a boil. Salt the water to taste, then add the pasta. Cook until al dente, about 7-9 minutes or according to package instructions. Then rinse with cold water and drain well.
- Whisk together the dressing ingredients in a small bowl and set aside.
- In a large bowl, add the diced celery, red onion and bacon to the bowl. Add the pasta and the dressing and toss well to evenly coat. Then fold in the tomatoes. Taste and add more salt, pepper, mayo, vinegar, etc. to taste.
- Cover and refrigerate for at least one hour. Best if refrigerated for 24 hours. If adding lettuce then mix in right before serving so it stays crunchy. Top with more bacon crumbles and enjoy!
Notes
- For a crunchier texture, add shredded lettuce just before serving rather than mixing it in early.
- Store lettuce separately if preparing the salad ahead to avoid wilting.
- Use gluten-free pasta to make the salad gluten-free if needed.
- Substitute some or all mayonnaise with Greek yogurt to increase protein or alter taste.
- Add cooked chicken or other protein to make this salad a main dish.
- Swap romaine lettuce for spinach to retain texture slightly better with leftovers.
- Customize with additional veggies such as corn, broccoli, kale, or jalapeños to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1 cup (143g) | |
| Calories | 194kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 5.2g | 10% |
| Fat | 7.7g | 12% |
| Saturated Fat | -3g | -15% |
| Fiber | 1.9g | 8% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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