BLT Macaroni Salad (+Video)

Corkscrew pasta with a creamy dressing and full of crunchy bacon, lettuce and tomato. The perfect BLT Macaroni Salad recipe!

A SANDWICH INSPIRED PASTA SALAD

When I saw this recipe for BLT Macaroni Salad, I knew that I had to make it! This is such a fun take on pasta salad. It’s a pasta salad that combines the flavors of a classic BLT with creamy macaroni salad. It’s chock-full of crispy bacon, tomatoes, and crunchy green leaf lettuce, plus a tangy dressing. It’s a fusion macaroni salad that takes BLT’s to a whole new level.

TRIED AND TRUE RECIPES

This recipe comes from my friend Melissa at Melissa’s Southern Style Kitchen and it’s in her new cookbook! Let me tell you what I love about blogger-created cookbooks. They are real and they are personal and they are tried-and-tested recipes. I can tell you that each and every one of these recipes were made in Melissa’s kitchen. She tested and tweaked them and took all the photos herself. They aren’t done by a ghost-writer like most cookbooks are. They aren’t highly produced in a fancy kitchen with an entire team of photographers and camera crew and stylists. They are real recipes photographed and written by the cookbook author!<

TIPS FOR MAKING BLT PASTA SALAD:

• You can use any shaped pasta you enjoy: macaroni, cavatappi, radiatore, rotini, penne and more!
• Don’t add the lettuce and bacon to the pasta salad until just before serving or you’ll lose the crunchiness.
• Leftovers can be stored (covered) in the refrigerator for 2-3 days. Keep in mind, the lettuce and bacon will turn soft.
• This pasta cannot be frozen.
• I like to use cherry or grape tomatoes for this recipe but feel free to chop up whatever type of tomato you enjoy or have on hand.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• cavatappi noodles
• mayonnaise
• sour cream
• sugar
• apple cider vinegar
• celery salt
• garlic powder
• smoked paprika
• dried dill
• freshly ground black pepper
• green onions
• Roma tomatoes
• Romaine lettuce
• bacon

HOW TO MAKE BLT MACARONI SALAD:

Cook the elbow macaroni in salted water per the package instructions. Drain well. While pasta is cooking, prepare the dressing.

In a large mixing bowl, whisk together the mayonnaise, sour cream, sugar, vinegar, celery salt, garlic powder, onion powder, smoked paprika, dill and pepper, to taste.

Chop up the tomatoes, green onions, lettuce and bacon.

Add the cooked and drained pasta to the bowl.

Stir in green onions and tomatoes.

Mix until evenly distributed.

Cover with plastic wrap and pop it into the fridge to chill.

Just before serving, add the lettuce and bacon.

Mix well and serve. Store chilled.

CRAVING MORE RECIPES? GIVE THESE A TRY!

• LOW CARB BLT BITES (+Video)
• BACON, LETTUCE, TOMATO DIP (BLT Dip)
• BLT QUESADILLA (TikTok Tortilla Hack)
• HAM & CHEESE MACARONI SALAD
• MOM’S MACARONI SALAD
• CAESAR BASIL PASTA SALAD
• SUMMER SPAGHETTI SALAD
• DELICIOUS ITALIAN CHOPPED SALAD
• COUNTRY TOMATO BACON PIE

BLT Macaroni Salad (+Video)

Corkscrew pasta with a creamy dressing and full of crunchy bacon, lettuce and tomato. The perfect BLT Macaroni Salad recipe! 

4.72 from 39 votes

Print Pin Rate

Course: Salad

Cuisine: American

Keyword: BLT Macaroni Salad, BLT Pasta Salad, BLT salad

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Calories: 317kcal

Author: Brandie @ The Country Cook

Ingredients

• ▢ 16 ounce box elbow or Cavatappi pasta noodles
• ▢ 1 1/2 cups mayonnaise
• ▢ 3/4 cup sour cream
• ▢ 3 Tablespoons granulated sugar
• ▢ 2 Tablespoons apple cider vinegar
• ▢ 1 1/2 teaspoons celery salt
• ▢ 1 1/2 teaspoons onion powder
• ▢ 1 1/2 teaspoons garlic powder
• ▢ 1/2 teaspoon smoked paprika
• ▢ 1/4 teaspoon dried dill
• ▢ freshly ground black pepper, to taste
• ▢ 5 green onions, thinly sliced
• ▢ 4 Roma tomatoes, diced
• ▢ 2 cups diced Romaine lettuce, loosely packed
• ▢ 1/2 pound bacon, cooked and crumbled

Cook ModePrevent your screen from going dark

Instructions

• Cook the noodles in salted water per the package instructions. Drain well. While pasta is cooking, prepare the dressing.
• In a large mixing bowl, whisk together the mayonnaise, sour cream, sugar, vinegar, celery salt, garlic powder, onion powder, smoked paprika, dill and pepper, to taste.
• Add the cooked and drained pasta to the bowl.
• Stir in green onions and tomatoes. Mix until evenly distributed.
• Cover with plastic wrap and put it into the fridge to chill.
• Just before serving, add the lettuce and bacon. Mix well and serve.
• Store chilled.

Video

Notes

• You can use any shaped pasta you enjoy: macaroni, cavatappi, radiatore, rotini, penne and more!
• Don’t add the lettuce and bacon to the pasta salad until just before serving or you’ll lose the crunchiness. 
• Leftovers can be stored (covered) in the refrigerator for 2-3 days. Keep in mind, the lettuce and bacon will turn soft. 
• This pasta cannot be frozen. 
• I like to use cherry or grape tomatoes for this recipe but feel free to chop up whatever type of tomato you enjoy or have on hand.

Nutrition

Calories: 317kcal | Carbohydrates: 6g | Protein: 3g | Fat: 31g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 608mg | Potassium: 138mg | Fiber: 1g | Sugar: 5g | Vitamin A: 379IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

UPDATED TO ADD: The original post had a cookbook giveaway. That giveaway has now ended.