BLT Macaroni Salad
Ingredients:
8 oz elbow macaroni
6 slices bacon, cooked crispy and crumbled
1 cup cherry tomatoes, halved
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and black pepper to taste
2 cups chopped lettuce
2 green onions, thinly sliced
1/4 cup chopped fresh parsley
Directions:
Cook the Macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water. Set aside to cool.
Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and black pepper to create the creamy dressing.
Combine Ingredients: Add the cooked and cooled macaroni, crumbled bacon, halved cherry tomatoes, chopped lettuce, sliced green onions, and chopped fresh parsley to the bowl with the dressing.
Toss Until Coated: Gently toss all the ingredients together until well coated with the creamy dressing, ensuring an even distribution of flavors throughout the salad.
Chill Before Serving: Cover the bowl and refrigerate the BLT macaroni salad for at least 1 hour before serving to allow the flavors to meld and intensify.
Serve and Enjoy: Once chilled, serve the BLT macaroni salad and delight in the harmonious blend of flavors and textures.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes (+ chilling time) | Servings: 6 | Calories: 320 per serving
