Creamy BLT Macaroni Salad
A delightful salad combining the classic flavors of a BLT sandwich with creamy macaroni salad, perfect for family gatherings and potlucks.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Spatula
Ingredients
Pasta
- 2 cups Elbow Macaroni Dry, will yield about 4 cups cooked.
Vegetables
- 1 cup Cherry Tomatoes Halved.
- 1 cup Iceberg Lettuce Chopped.
- 2 pieces Green Onions Chopped.
Dressing
- 1 cup Mayonnaise Can use light version.
- 1 tablespoon Mustard For tangy flavor.
Seasoning
- to taste Salt
- to taste Pepper
Optional Add-ins
- to taste Crispy Fried Onions For extra flavor.
- to taste Smoked Paprika For an interesting twist.
Instructions
- Boil water in a large pot, add salt, and cook the elbow macaroni according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water.
- While pasta is cooking, prepare the vegetables: halve the cherry tomatoes, chop the iceberg lettuce, and slice the green onions.
- In a large mixing bowl, combine the cooled macaroni, chopped lettuce, halved tomatoes, and green onions.
- In a separate bowl, mix mayonnaise and mustard until smooth. Pour over the pasta and vegetables, and gently mix until well combined.
- Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes before serving.
- Stir before serving and adjust seasoning if necessary. Garnish with optional add-ins if desired.
Notes
This salad can be made ahead of time. Add lettuce just before serving to maintain its crunch.