BLT Macaroni Salad 🍅🥓🥬

Mayonnaise and sour cream in this BLT Macaroni Salad get an extra shot of Dijon and fresh lemon juice, instead of the sugar-and-vinegar dressing a lot of macaroni salads default to, so the whole thing leans tangy rather than sweet. Cooked macaroni gets rinsed under cold water first, which stops the cooking and keeps the noodles from turning gluey once the dressing goes on. Crispy bacon, cherry tomatoes, romaine, and red onion fold in raw, and a 30-minute chill in the fridge is what lets everything settle before serving.

Why This Salad Works

• Combines cozy pasta salad with classic BLT flavor
• Works as a side dish or a light main
• Great made ahead — it's even better the next day
• Creamy, crunchy, smoky, and tangy all in one bite

What You'll Need

• 3 cups elbow macaroni, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cup cooked bacon, crumbled
• 1 cup chopped romaine or iceberg lettuce
• ½ cup red onion, finely diced
• ¾ cup mayonnaise
• ¼ cup sour cream
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp Dijon mustard
• Salt and black pepper, to taste

Equipment You'll Need

• Large pot (for pasta)
• Strainer
• Large mixing bowl
• Whisk (for dressing)
• Wooden spoon or spatula

Ways to Customize It

• Cheese lovers — stir in shredded cheddar or crumbled feta
• Lighter option — swap in Greek yogurt for the sour cream
• More veggies — add avocado, cucumber, or bell pepper
• Different pasta — shells, rotini, or penne all work great

How to Make BLT Macaroni Salad

1. Cook the pasta — Boil the macaroni in salted water until al dente. Drain and rinse under cold water to cool it down.
2. Mix the dressing — In a small bowl, whisk together the mayo, sour cream, lemon juice, garlic powder, Dijon, salt, and pepper until smooth.
3. Bring it together — In a large bowl, combine the cooled macaroni, tomatoes, bacon, lettuce, and onion. Pour the dressing over top and toss gently until everything's coated.
4. Chill and serve — Cover and refrigerate for at least 30 minutes before serving for the best flavor.

What to Serve It With

• Grilled chicken, steak, or burgers
• BBQ ribs or pulled pork
• A fresh fruit salad on the side
• Warm garlic bread or cornbread muffins

Common Mistakes to Avoid

• Skipping the cold rinse — this stops the pasta from cooking further and washes off surface starch, which is what keeps the noodles from clumping into a gluey mass once the dressing goes on
• Dressing the salad while the pasta is still warm — warm pasta breaks a mayo-based dressing and makes it look greasy instead of creamy
• Adding the lettuce too early — stirred in ahead of time, it wilts and goes limp by the time you serve; toss it in right before serving instead
• Using watery tomatoes — regular slicing tomatoes release a lot of liquid into the dressing overnight; cherry or grape tomatoes hold their shape much better

Storing Leftovers

• Store in an airtight container in the fridge for up to 3 days
• Not freezer-friendly — the pasta and lettuce won't hold up

Recipe Notes

This salad is built to be assembled in stages rather than all at once — pasta and dressing can wait in the fridge, but the crisp toppings (lettuce, tomatoes, bacon) are best folded in close to serving time. If you're transporting it to a cookout, bring the lettuce in a separate bag and toss it in once you arrive.

Final Thoughts

This BLT Macaroni Salad is creamy, craveable, and anything but boring. Smoky bacon, fresh veggies, and tender pasta come together in a dish that balances comfort and freshness. Bring it to your next cookout or serve it up as a weeknight side — seconds are pretty much guaranteed.

Nutrition Info (per serving, approx.)

• Calories: 320
• Protein: 9g
• Fat: 19g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 3g