This is a macaroni salad built around the core of a BLT โ crispy bacon, cherry tomatoes, and chopped romaine โ held together by a tangy mayo-sour cream dressing that gets a hit of smoky depth from reserved bacon drippings. Itโs substantial enough to serve as a main, and it holds up on a buffet table without turning into a soggy mess if you handle a few steps right.
What makes this version work
Two things separate this from a generic macaroni salad. First, the dressing uses a tablespoon of cooled bacon drippings whisked directly into the mayo base. That fat carries smoky, savory flavor into every bite of pasta โ you canโt replicate it with liquid smoke or smoked paprika. Second, the romaine goes in last, after the pasta and tomatoes are already coated. This keeps the lettuce from wilting under the weight of the dressing during the fold. Both moves are small, but skipping either one flattens the result considerably.
Troubleshooting
- Dressing tastes flat after chilling: Cold mutes salt and acid. Always re-season with a pinch of kosher salt and a small splash of apple cider vinegar right before serving, not just before chilling.
- Pasta keeps absorbing all the dressing overnight: Elbow macaroni is porous and will drink up dressing as it sits. If youโre making this more than a few hours ahead, hold back about a quarter of the dressing and stir it in just before serving.
- Bacon goes soft in the salad: Even well-crisped bacon softens once it contacts the dressing. Reserve a portion of the chopped bacon completely separate and add it only at the moment of serving โ this is the batch that gives you the crunch.
- Tomatoes make the salad watery: Cherry tomatoes release juice as they sit. Pat the halved tomatoes dry on a paper towel before folding them in, and donโt salt them in advance.
- Salad looks dry and clumped after refrigerating: This is normal โ the pasta tightens up when cold. A quick stir with a spoon and a small drizzle of water or a spoonful of mayo loosens it back to the right consistency.
Substitutions that actually work
- Sour cream: Full-fat plain Greek yogurt is a direct swap and adds a slightly sharper tang. Avoid low-fat versions โ the dressing will thin out and wonโt cling properly.
- Apple cider vinegar: White wine vinegar works well. Regular white vinegar is sharper, so use a little less and taste as you go.
- Cherry tomatoes: Grape tomatoes are fine. A large beefsteak tomato, seeded and diced small, also works โ just squeeze out extra moisture before adding.
- Red onion: Thinly sliced scallions are milder if raw red onion is too sharp for your crowd. A 10-minute soak of the diced red onion in cold water also takes the edge off without losing the flavor.
- Romaine: Iceberg holds its crunch even longer and is a reasonable substitute. Butter lettuce is too delicate โ it collapses fast.
Leftovers and meal prep
Store the dressed salad (minus the reserved bacon and any extra romaine) in an airtight container in the refrigerator for up to 3 days. The pasta and dressing actually improve after the first night as the flavors settle. Keep the reserved crispy bacon in a separate container at room temperature if youโre serving within the same day, or refrigerate it and re-crisp briefly in a dry skillet before using. The romaine is the most time-sensitive component โ if youโre prepping more than a day ahead, store it separately and fold it in right before serving. Dress the full salad ahead without worry, but add that final bacon garnish at the table โ a pre-dressed salad goes limp fast once the crispy toppings are mixed in.
BLT Macaroni Salad
Equipment
- Rimmed baking sheet
- Wire rack (fits baking sheet)
- Aluminum foil or parchment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Chef's Knife
- Cutting board
- Paper towels
- Measuring cups and spoons
Ingredients
BLT Macaroni Salad
- 12 oz thick-cut bacon slices
- 12 oz elbow macaroni dry
- 1 tbsp kosher salt for pasta water
- ยพ cup mayonnaise full-fat
- โ cup sour cream full-fat
- 1 ยฝ tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp granulated sugar
- 1 clove garlic finely grated
- ยพ tsp black pepper freshly ground
- 1 ยผ tsp kosher salt for dressing, plus more to taste
- 1 tbsp reserved bacon drippings cooled
- 2 cups cherry tomatoes halved
- 3 cups romaine lettuce chopped into 1/2-inch pieces, well dried
- ยฝ cup red onion finely diced
- 2 tbsp fresh chives thinly sliced, divided
Instructions
- Preheat and crisp the bacon: Heat the oven to 400ยฐF / 205ยฐC. Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the bacon in a single layer and bake 15โ18 minutes until deeply golden and crisp. Transfer to a paper towelโlined plate to drain, then chop into bite-size pieces. Pour off and reserve 1 tablespoon bacon drippings; let cool.
- Boil the pasta: Bring 4 qt of water to a rolling boil in a large pot. Season with 1 tablespoon kosher salt, add the macaroni, and cook 8โ9 minutes until just shy of al dente. Drain in a colander, rinse under cold water for 20โ30 seconds to stop cooking, and shake vigorously to remove excess water. Spread on a tray to air-dry 5 minutes.
- Whisk the dressing: In a large mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, Dijon, sugar, grated garlic, black pepper, kosher salt, and the cooled bacon drippings. Whisk until emulsified and silky.
- Compose the salad: Fold the cooled macaroni into the dressing until evenly coated. Add cherry tomatoes, red onion, and half the chives; fold gently. Add romaine last and toss lightly to keep it crisp. Fold in half the chopped bacon.
- Chill: Cover and refrigerate for 30 minutes to let the flavors marry and the dressing cling.
- Finish and serve: Taste and adjust seasoning. Top with the remaining bacon and chives. Serve cold or lightly chilled.
Notes
Chefโs Tips
- Flat, shatter-crisp bacon: Baking on a rack at 400ยฐF / 205ยฐC renders fat cleanly and keeps strips flat for easy chopping.
- Donโt waterlog the pasta: A brief cold rinse stops cooking, but be sure to shake the colander well and air-dry 5 minutes so the dressing isnโt diluted.
- Season the water, not the pasta later: Salting the boil (1 tbsp per 4 qt) seasons elbows within, so you can keep the dressing balanced.
- Lettuce last: Add romaine just before chilling to keep it perky; if making ahead more than 4 hours, fold in lettuce and final bacon right before serving.
- Smart swaps: Substitute Greek yogurt for up to half the mayo; use gluten-free elbows and check bacon for GF labeling if needed.
- Storage: Refrigerate up to 3 days. For best texture, store lettuce and bacon separately and mix in just before serving.
Nutrition
Your questions, answered
Can I make this BLT macaroni salad the night before?
Yes, and the base actually tastes better after an overnight rest. Make and dress the pasta with tomatoes, onion, and half the chives, then refrigerate. Add the romaine and the reserved crispy bacon only when youโre ready to serve.
How much does this recipe make โ is it enough for a main course?
The recipe yields 8 servings as a side, which works out to roughly 4 generous main-course portions. With 12 oz of bacon spread through the salad, it has enough protein to stand on its own as a meal.
Can I use turkey bacon instead of regular bacon?
Turkey bacon works, but it renders very little fat, so you wonโt have drippings to add to the dressing. Add a small drizzle of olive oil and a pinch of smoked paprika to the dressing to compensate for the lost smokiness.
My family doesnโt like mayonnaise โ is there a way to lighten the dressing?
You can replace up to half the mayonnaise with full-fat plain Greek yogurt without losing the creamy texture. Going further than that changes the consistency noticeably and the dressing wonโt coat the pasta as well.
Can I use a different pasta shape?
Small shells or ditalini are the best alternatives โ they trap dressing in the same way elbows do. Larger shapes like rotini or penne donโt hold the creamy dressing as effectively and shift the texture of the whole salad.
How do I keep the salad from getting too heavy or rich?
The apple cider vinegar and Dijon in the dressing are doing the balancing work, so donโt reduce them. If the finished salad still tastes heavy, a small extra splash of vinegar stirred in just before serving cuts through the richness quickly.