BLT Macaroni Salad
Description
This recipe is just in time for those summer picnics, BBQ's and gatherings. It will quickly become a family favorite either served as a side dish or even a light dinner entree. It can be made a day in advance to give it time for the flavors to develop thr
Ingredients
16 oz. elbow macaroni
1½ c. real mayonnaise
¾ c. sour cream
3 T. sugar
2 T. apple cider vinegar
1½ t. celery salt
1½ t. onion powder
1½ t. garlic powder
½ t. smoked paprika
¼ t. dry dill
freshly ground black pepper, to taste
5-6 green onions, thinly sliced
4 Roma tomatoes, seeded and diced
2 c. loosely packed, thinly sliced hearty green leaf lettuce
½ lb. bacon, cooked and crumbled
Directions
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Bake or fry the bacon; drain on paper towels; crumble.
Cook the elbow macaroni in well salted boiling water according to package directions until al dente, about 8 minutes. Drain well.
In a large mixing bowl, whisk together mayo, sour cream, apple cider vinegar, celery salt, onion powder, garlic powder, smoked paprika, dill and black pepper, to taste.
Add the drained macaroni, sliced green onions and diced tomatoes. Mix; cover; refrigerate.
Just before serving, stir in the sliced green leaf lettuce and crumbled bacon. Taste; adjust the creaminess of the dressing and the amount of salt and pepper, if needed.
Garnish with additional bacon and green onion, if desired. Serve.
Refrigerate leftovers.
16 servings.