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BLT Macaroni Salad

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Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 2 hours (minimum)
Total Time: 2 hours 35 minutes (mostly inactive)
Yield: 8-10 servings
Difficulty: ⭐☆☆☆☆ (Beginner)

The BLT sandwich is a masterpiece of simplicity: the salty crunch of bacon, the cool crispness of lettuce, and the juicy burst of a ripe tomato, all bound together by creamy mayonnaise. Now, imagine those iconic flavors transformed into the ultimate potluck and picnic side dish: the BLT Macaroni Salad. This recipe takes the beloved elements of the classic sandwich and combines them with tender elbow macaroni, creating a crowd-pleasing dish that is both familiar and excitingly new.

The challenge with any pasta salad that includes lettuce is wilting. This recipe solves that problem with a clever, strategic approach to assembly. By chilling the pasta and dressing separately before combining them with the fresh ingredients at the last minute, you ensure every bite is perfect. The lettuce remains crisp, the tomatoes stay firm, and the bacon retains its signature crunch. This is more than a recipe; it’s a blueprint for a make-ahead side dish that will steal the show at any gathering.

The Anatomy of the Perfect BLT Macaroni Salad

Achieving the perfect balance of textures and flavors in this salad requires attention to a few key details. The goal is to honor the BLT’s integrity while adapting it to the pasta salad format.

Ingredients

For the Salad Base:

  • 1 lb (16 oz) Elbow Macaroni: The classic choice for its ability to hold the creamy dressing in its tubes.

  • 8 slices Thick-Cut Bacon: The star of the show. Thick-cut provides a meatier, more substantial bite.

  • 1 head Romaine Lettuce, chopped: Romaine is chosen for its robust, crisp texture that holds up much better than softer greens like iceberg.

  • 2 cups Cherry or Grape Tomatoes, halved: Their smaller size and lower water content prevent the salad from becoming watery.

  • 1/2 cup finely diced Red Onion: Provides a sharp, pungent counterpoint to the rich, creamy elements.

For the Creamy, Herby Dressing:

  • 1 ½ cups Mayonnaise: Use a high-quality, real mayonnaise for the best flavor and texture.

  • 1/2 cup Sour Cream: This addition lightens the dressing slightly and adds a pleasant tang.

  • 2 tbsp Apple Cider Vinegar: The essential acidic component that cuts through the richness and brightens the entire dish.

  • 1 tbsp Dijon Mustard: Adds depth and a subtle sharpness.

  • 1/4 cup fresh Parsley, finely chopped

  • 2 tbsp fresh Chives, finely chopped

  • 1 tsp Garlic Powder

  • 1 tsp Smoked Paprika: This adds a subtle, smoky backbone that complements the bacon beautifully.

  • Salt and Freshly Ground Black Pepper to taste

Essential Equipment

  • Large pot for boiling pasta

  • Large skillet for cooking bacon

  • Two large mixing bowls

  • Whisk

  • Colander

  • Paper towels

Step-by-Step Instructions

Part 1: Building the Foundation (Time: 20 minutes | Intensity: Medium)

Step 1: Cook the Pasta to Perfection
Bring a large pot of well-salted water to a rolling boil. Add the 1 lb of elbow macaroni and cook according to package directions until al dente, meaning it is tender but still has a slight bite.

Once cooked, drain the pasta in a colander and rinse immediately with cold water. This halts the cooking process, prevents the pasta from becoming mushy, and cools it down quickly. Allow it to drain thoroughly; excess water will dilute your flavorful dressing.

Step 2: Crisp the Bacon
While the pasta is cooking, lay the 8 slices of bacon in a single layer in a large, cold skillet. Turn the heat to medium and cook, flipping occasionally, until the bacon is deeply browned and crispy. This should take about 8-10 minutes.

Transfer the bacon to a plate lined with paper towels to drain and cool. Once cool enough to handle, chop it into small, bite-sized pieces. Reserve 1-2 tablespoons of the rendered bacon fat. Adding a small amount of this fat to the dressing is a pro-chef move that infuses the entire salad with a subtle, smoky bacon essence.

Step 3: Craft the Creamy Dressing
In a large mixing bowl, whisk together the 1 ½ cups of mayonnaise, 1/2 cup of sour cream, 2 tablespoons of apple cider vinegar, and 1 tablespoon of Dijon mustard until smooth.

Stir in the fresh parsley, chives, garlic powder, smoked paprika, and the reserved tablespoon of bacon fat. Season generously with salt and pepper. Remember that the bacon will add saltiness, so be cautious but not timid.

Part 2: The Strategic Combine & Chill (Time: 5 minutes | Intensity: Low)

Step 4: Combine Pasta and Dressing
Add the well-drained, cooled pasta to the bowl with the dressing. Using a large spatula, fold the pasta into the dressing until every piece is thoroughly and evenly coated.

Step 5: The First Chill
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This chilling time is not just for temperature; it is crucial for flavor development. The pasta absorbs the dressing, becoming more flavorful and tender, and the ingredients have time to meld.

Part 3: The Final Assembly (Time: 5 minutes | Intensity: Low)

Step 6: Add the Fresh Elements
Just before you are ready to serve, it’s time to add the ingredients that are sensitive to wilting and sogginess. To the chilled pasta, add the chopped romaine lettuce, halved cherry tomatoes, and diced red onion.

Step 7: Incorporate the Bacon (Most of It)
Add about three-quarters of the chopped crispy bacon to the salad. Reserve the rest for a beautiful, crunchy garnish on top.

Gently toss everything together until the fresh ingredients are evenly distributed throughout the creamy pasta. Be gentle to avoid bruising the lettuce and tomatoes.

Step 8: Garnish and Serve
Transfer the finished salad to a serving platter or bowl. Sprinkle the remaining quarter of the crispy bacon and an extra pinch of fresh chives over the top for a final touch of color and texture. Serve immediately to enjoy the perfect contrast of cool, creamy pasta and crisp, fresh vegetables.

Storage & Tips for Success

  • Storage: This salad is best enjoyed the day it is fully assembled. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 24 hours. Be aware that the lettuce will wilt and release water, and the bacon will lose some of its crunch.

  • Make-Ahead Strategy: This recipe is designed for make-ahead ease. You can cook the pasta, make the dressing, and cook the bacon up to two days in advance. Store each component separately in the refrigerator. Combine the pasta and dressing to chill for the required time, then add the fresh lettuce, tomatoes, onion, and bacon just before serving.

  • Troubleshooting:

    • Salad is too dry: After chilling, the pasta can absorb a lot of the dressing. Have a few extra tablespoons of mayonnaise and a splash of vinegar on hand to refresh the salad before adding the final ingredients.

    • Salad is watery: This is caused by not draining the pasta thoroughly or adding the tomatoes and lettuce too far in advance. Ensure your pasta is well-drained and adhere to the “last-minute” assembly rule for the fresh components.

    • Bacon is soggy: Ensure the bacon is cooked until very crispy and that it is completely cooled before adding it to the salad. Adding it just before serving is key.

Nutrition Information

(Approximate values per serving, based on 10 servings.)

  • Calories: ~480 kcal

  • Total Fat: 28g

  • Saturated Fat: 6g

  • Cholesterol: 30mg

  • Sodium: 380mg

  • Total Carbohydrates: 45g

  • Dietary Fiber: 3g

  • Sugars: 4g

  • Protein: 12g

Note: Nutritional information is an estimate and can vary significantly based on the specific brands and ingredients used, particularly the type of mayonnaise and bacon.

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