BLT Macaroni Salad: The Ultimate Crowd-Pleasing Classic
This BLT macaroni salad combines crispy bacon, juicy tomatoes, and fresh lettuce with tender pasta in a creamy, tangy dressing. It’s the perfect side dish for potlucks, BBQs, and summer gatherings.
If you love the classic BLT sandwich, you’ll be obsessed with this pasta salad version. It delivers all those beloved flavors in a make-ahead dish that feeds a crowd and gets better as it sits.
Why You’ll Love This Recipe
This macaroni salad disappears fast at every gathering. The combination of smoky bacon, fresh vegetables, and creamy dressing creates an irresistible flavor that keeps everyone coming back for seconds.
It’s incredibly easy to make ahead, which means less stress on the day of your event. The flavors meld beautifully in the fridge, making it even more delicious the next day.
Plus, it’s endlessly customizable to suit your preferences or dietary needs. Swap ingredients, adjust the dressing, or add your favorite mix-ins for a personalized twist.
Read More: Olive Oil Dip with Warm Bread Recipe
Ingredients You’ll Need
The beauty of this recipe is its simple ingredient list. You likely have most items in your kitchen already, making it a convenient last-minute dish.
For the salad:
For the dressing:
How to Make It
Start by cooking your pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool it down completely.
While the pasta cools, cook your bacon until crispy, then chop it into bite-sized pieces. Prep all your vegetables—halve the tomatoes, chop the lettuce, and dice the onion finely.
In a large bowl, whisk together all dressing ingredients until smooth and well combined. The dressing should be creamy with a slight tang from the vinegar and mustard.
BLT Macaroni Salad: The Ultimate Crowd-Pleasing Classic
Course: Dinner, Side DishCuisine: AmericanDifficulty: Easy10
20
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minutesA creamy, bacon-loaded macaroni salad that tastes just like your favorite BLT sandwich. Perfect for potlucks, picnics, and summer BBQs.
Ingredients
- For the salad:
1 pound elbow macaroni
1 pound bacon
2 cups cherry tomatoes, halved
4 cups romaine lettuce, chopped
1 cup shredded cheddar cheese
½ cup red onion, finely diced
- For the dressing:
1½ cups mayonnaise
½ cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Directions
- Cook macaroni according to package directions until al dente. Drain and rinse with cold water until completely cooled.
- While pasta cooks, fry bacon in a large skillet until crispy. Transfer to paper towels to drain, then chop into bite-sized pieces.
- In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Add cooled pasta, bacon pieces, cherry tomatoes, cheddar cheese, and red onion to the dressing. Toss until everything is evenly coated.
- Cover and refrigerate for at least 2 hours to allow flavors to meld.
- Just before serving, add chopped romaine lettuce and toss gently to combine.
- Taste and adjust seasoning if needed. Serve chilled.
Notes
- Ingredient swaps: Use Greek yogurt instead of sour cream for a lighter version, or swap cheddar for pepper jack for a spicy kick.
Lettuce tip: Keep lettuce separate until serving to maintain crispness. For best results, add it no more than 30 minutes before serving. - Bacon shortcut: Use pre-cooked bacon crumbles to save time, though freshly cooked bacon tastes better.
Dairy-free option: Use vegan mayo and omit the cheese, or use dairy-free cheese alternatives.
Make it heartier: Add diced avocado, hard-boiled eggs, or grilled chicken to turn this into a complete meal.
| Nutrient | Per Serving |
|---|---|
| Calories | 385 kcal |
| Total Fat | 24 g |
| Sugars | 4 g |
| Protein | 12 g |
| Dietary Fiber | 2 g |
Assembly Tips
Add the cooled pasta to a large serving bowl along with bacon, cheese, tomatoes, and red onion. Pour the dressing over and toss everything together until evenly coated.
Wait to add the lettuce until just before serving to keep it crisp and fresh. If you’re making this ahead, store the lettuce separately and fold it in at the last minute.
Cover and refrigerate for at least 2 hours before serving to let the flavors develop. This chilling time makes all the difference in taste and texture.
Frequently Asked Questions
Make BLT macaroni salad the night before?
Yes, this salad is perfect for making ahead. Prepare everything except the lettuce up to 24 hours in advance and store it covered in the fridge. Add the fresh lettuce right before serving to keep it crisp and prevent wilting.
What’s the best pasta shape for this salad?
Elbow macaroni is traditional and holds the dressing well, but rotini, shells, or cavatappi also work beautifully. Choose a shape with grooves or curves that will catch and hold the creamy dressing for maximum flavor in every bite.
How do I keep the salad from drying out?
Make sure to use enough dressing to generously coat all ingredients. If the salad looks dry after chilling, stir in 1-2 tablespoons of mayo or a splash of milk before serving. Storing it in an airtight container also prevents moisture loss.
