- 1 cup romaine lettuce, chopped
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Equipment Needed
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Serving dish
Step-by-Step Instructions
When I make this BLT macaroni salad, the first step is always boiling the pasta. I bring a large pot of salted water to a gentle boil and then add two cups of elbow macaroni. I make sure to stir it occasionally to prevent sticking. The cooking time is about 8 minutes or until it’s al dente. Trust me on this—overcooking it will leave you with mushy pasta, which is a definite no-go. Once cooked, I drain the pasta in a colander and rinse it under cold water to stop the cooking process. I can already feel my excitement building!
While the pasta cools, I focus on the star of the show—the bacon. I grab a skillet and fry the chopped bacon until it’s crispy and golden. As it fries, my kitchen fills with an irresistible aroma that makes my mouth water. After cooking, I let it drain on paper towels, absorbing the excess grease. There’s nothing quite like that crunchy bite of bacon, so waiting for it to cool before adding it to the salad is key—patience pays off here!
Once the pasta is cool and the bacon is crisp, I move on to assembling the salad. In a large mixing bowl, I pour in the pasta, bacon, halved cherry tomatoes, and chopped romaine lettuce. In a separate bowl, I whisk together the mayonnaise, sour cream, apple cider vinegar, garlic powder, salt, and pepper to make the dressing. The aroma is tangy and creamy, so don’t skip this step; it makes a huge difference in flavor! I then pour the dressing over the pasta mixture and give everything a gentle toss. I enjoy watching the colors come together! (See the next page below to continue…)