The day after our family’s summer barbecue always feels like a reward in itself. The yard still smells faintly of charcoal, the leftover laughter from the night before lingers in the air, and I’m usually in the kitchen, barefoot, flipping through the fridge for something easy but comforting to make.
That’s how this BLT Macaroni Salad came to life. I had a bit of bacon left, half a head of romaine, a handful of cherry tomatoes, and a craving for something cool after hours of heat.
As a mom juggling work, home, and endless laundry piles, I’m always drawn to dishes that make life simpler but never compromise on taste. This salad checks every box — quick, budget-friendly, and satisfying enough that even my husband doesn’t ask, “Where’s the meat?” It’s everything you love about a classic BLT sandwich, but tossed into a creamy pasta salad that’s perfect for picnics, potlucks, or lazy weekday dinners.
When I first made it, my kids thought I’d gone rogue by mixing bacon with pasta. But after one bite, my youngest declared, “Mom, it’s like the BLT went on vacation!” I couldn’t agree more — it’s crisp, creamy, smoky, and just plain happy food.
Short Description
A creamy, tangy, and perfectly balanced BLT Macaroni Salad loaded with crispy bacon, juicy tomatoes, crunchy lettuce, and tender pasta — a refreshing twist on a classic sandwich, made for summer meals or busy weeknights.
Key Ingredients
For the Salad:
- 8 oz (about 2 cups) elbow macaroni (or any small pasta like shells or rotini)
- 8 slices bacon, cooked until crispy and crumbled
- 1½ cups cherry tomatoes, halved
- 1 cup chopped romaine or iceberg lettuce
- ½ cup red onion, finely diced (optional)
- ½ cup shredded cheddar cheese (optional, for extra depth)
For the Dressing:
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sugar
- Salt and pepper, to taste
Tools Needed
- Large pot for boiling pasta
- Skillet or oven tray for bacon
- Mixing bowls
- Whisk
- Spatula or large spoon
- Sharp knife and cutting board
Cooking Instructions
Step 1: Cook the Bacon
Lay bacon in a cold skillet and heat to medium. Cook, flipping occasionally, until crisp and golden (about 8–10 minutes). Drain on paper towels and crumble once cooled. For easier cleanup, bake at 400°F (200°C) for 15–18 minutes on a foil-lined tray.
Step 2: Cook the Pasta
Bring salted water to a boil. Cook macaroni according to package directions until al dente. Drain and rinse under cold water to stop cooking. Shake off excess water and place in a large bowl. Rinsing keeps the pasta from sticking and helps it stay fluffy once dressed.
Step 3: Prep the Veggies
Halve cherry tomatoes and chop lettuce. Dice red onion and shred cheddar cheese if using. Set lettuce aside to add just before serving so it stays crisp.
Step 4: Make the Dressing
In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, sugar, salt, and pepper. Taste and adjust to your liking — it should be creamy with a little tang and sweetness. For a lighter version, swap half the mayo with Greek yogurt.
Step 5: Assemble the Salad
Add pasta, cherry tomatoes, red onion, cheese, and bacon to the large bowl. Pour in the dressing and toss gently until coated. Don’t add lettuce yet — it’ll wilt if mixed too early.
Step 6: Chill and Serve
Cover and refrigerate for at least 15 minutes (up to an hour). This helps the flavors come together beautifully. Just before serving, fold in the chopped lettuce for crunch. Garnish with extra bacon or herbs if desired, and serve chilled or at room temperature.
Why You’ll Love This Recipe
Flavorful and Balanced: Creamy dressing meets salty bacon and fresh veggies.
Perfect for Any Occasion: Ideal for BBQs, picnics, or a make-ahead lunch.
Customizable: Easily adaptable to what you have on hand.
Kid-Approved: Familiar flavors that even picky eaters enjoy.
Budget-Friendly: Uses pantry staples and simple ingredients.
Mistakes to Avoid & Solutions
Adding Lettuce Too Early: It gets soggy. Add it right before serving.
Overcooking Pasta: Mushy pasta absorbs too much dressing. Cook just until al dente.
Skipping the Rinse: Without rinsing, pasta may clump. Cool it under cold water immediately.
Not Chilling Enough: Warm salad tastes heavy; chilling blends flavors and brightens the dish.
Overmixing the Dressing: It can thin out. Mix gently until just combined.
Serving and Pairing Suggestions
Serve alongside grilled chicken, burgers, or hot dogs for a backyard meal.
Pair with iced tea or lemonade for a refreshing balance.
For gatherings, offer it buffet-style with other cold salads.
Add a few avocado slices on top for an extra creamy twist.
Storage and Reheating Tips
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Avoid Freezing: The dressing may separate.
Refreshing Before Serving: Stir in a spoonful of mayo or a splash of vinegar to revive texture and flavor.
Do Not Reheat: Best enjoyed cold or at room temperature.
FAQs
1. Can I make this salad a day ahead?
Yes, prepare everything except the lettuce, which you can add before serving to keep it crisp.
2. What can I use instead of mayonnaise?
You can substitute Greek yogurt for a lighter, tangier flavor or use avocado mayo for a healthier fat option.
3. How can I make it vegetarian?
Skip the bacon and add roasted chickpeas or smoked tofu for that savory touch.
4. What type of pasta works best?
Elbow macaroni holds the dressing well, but rotini or shells work great too.
5. How do I make it more filling?
Mix in grilled chicken or boiled eggs for extra protein.
Tips & Tricks
Chill your serving bowl beforehand for an extra refreshing salad.
Use thick-cut bacon for more texture and flavor.
If packing for lunch, keep lettuce separate and mix right before eating.
Add a pinch of smoked paprika or cayenne for a subtle kick.
Recipe Variations
1. Ranch BLT Salad: Swap the dressing for ranch dressing and add a sprinkle of dill.
2. Avocado BLT Macaroni Salad: Stir in diced avocado right before serving for creaminess.
3. Spicy BLT Version: Add diced jalapeños or a spoonful of hot sauce to the dressing.
4. Turkey Bacon Twist: Use turkey bacon for a lighter version that’s still smoky.
5. Mediterranean Style: Replace bacon with crispy prosciutto, add feta, and swap vinegar for lemon juice.
Final Thoughts
As I sat at our kitchen table that evening, watching the sun dip below the fence and the kids chasing each other across the yard, I couldn’t help but smile at how something as simple as pasta, bacon, and lettuce could bring everyone together again.
This BLT Macaroni Salad feels like summer comfort — unfussy, full of texture, and made for sharing. It’s the kind of meal you can pull together after a long workday and still feel like you’ve treated your family to something special.
Some recipes take hours to impress; this one just takes a few honest ingredients and a little love. And in my house, that’s the kind of magic I like best.
BLT Macaroni Salad
Ingredients
For the Salad:
- 8 oz about 2 cups elbow macaroni (or any small pasta like shells or rotini)
- 8 slices bacon cooked until crispy and crumbled
- 1½ cups cherry tomatoes halved
- 1 cup chopped romaine or iceberg lettuce
- ½ cup red onion finely diced (optional)
- ½ cup shredded cheddar cheese optional, for extra depth
For the Dressing:
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sugar
- Salt and pepper to taste
Instructions
- Lay bacon in a cold skillet, heat to medium, and cook until crispy, about 8–10 minutes. Drain on paper towels and crumble once cooled. For less mess, bake at 400°F (200°C) for 15–18 minutes on foil instead.
- Boil salted water and cook macaroni until al dente. Drain, rinse under cold water, and shake off excess moisture before transferring to a large bowl.
- Halve the cherry tomatoes, chop the lettuce, dice the red onion, and shred the cheese if using. Keep the lettuce aside until serving so it stays crisp.
- Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, sugar, salt, and pepper in a bowl until smooth and tangy. For a lighter dressing, replace half the mayo with Greek yogurt.
- Add the cooled pasta, tomatoes, onion, cheese, and bacon to the bowl. Pour in the dressing and toss gently to coat. Wait to add the lettuce until serving.
- Cover and chill for at least 15 minutes to let the flavors meld. Fold in the lettuce right before serving, top with extra bacon or herbs, and enjoy chilled or at room temperature.
