BLT Macaroni Salad

Yields: 8 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 1 hour (minimum)
Total Time: 1 hour 40 minutes (largely inactive)

Recipe Intensity: Easy. This is a beginner-friendly recipe that involves simple techniques like boiling pasta, frying bacon, and whisking a dressing. The most challenging part is practicing patience while it chills!

Cost to Make: $$ (Moderate). The cost is driven by the bacon and the use of fresh, high-quality ingredients. It’s an affordable dish for a crowd.

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Ingredients

For the Salad Base

• 1 pound (450g) elbow macaroni or other small pasta

• 1 pound thick-cut bacon, chopped into 1-inch pieces

• 1 pint (about 2 cups) cherry or grape tomatoes, halved

• 1 large head of Romaine lettuce, chopped (about 6 cups)

For the Creamy Buttermilk Dressing

• 1 cup high-quality mayonnaise

• ½ cup full-fat sour cream

• ¼ cup buttermilk

• 2 tablespoons reserved bacon fat (cooled slightly)

• 2 tablespoons apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon granulated sugar

• ½ teaspoon garlic powder

• ¼ teaspoon smoked paprika

• Salt and freshly ground black pepper to taste

Garnish (Optional)

• 3 thinly sliced scallions

• Freshly chopped chives

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Instructions

Step 1: Cook the Pasta & Bacon

1. Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Once cooked, drain thoroughly in a colander and rinse with cold water to stop the cooking process. This ensures your salad won’t be gummy. Set aside to cool completely.

2. Crisp the Bacon: While the pasta is cooking, place the chopped bacon in a large, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is brown and crispy. This should take about 10-12 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain.

3. Reserve the Bacon Fat: Carefully pour the hot bacon fat from the skillet into a heat-proof bowl or jar. Do not discard this! Measure out 2 tablespoons and allow it to cool for a few minutes. This liquid gold is the secret ingredient that will infuse your entire dressing with smoky, bacony flavor.

Step 2: Craft the Creamy Dressing

In a large mixing bowl—big enough to eventually hold the entire salad—whisk together the mayonnaise, sour cream, buttermilk, the 2 tablespoons of reserved bacon fat, apple cider vinegar, Dijon mustard, sugar, garlic powder, and smoked paprika. Whisk until the dressing is smooth and emulsified. Season generously with salt and pepper. Remember, the bacon will add saltiness, so taste as you go.

Step 3: Combine and Chill

1. Build the Base: To the bowl with the dressing, add the completely cooled pasta, about three-quarters of the cooked bacon, and the halved cherry tomatoes. Gently fold everything together until the pasta is evenly coated in the dressing.

2. The Crucial Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or ideally 2-3 hours. This step is non-negotiable. It allows the flavors to meld beautifully and the pasta to fully absorb the dressing, transforming it from good to extraordinary.

Step 4: The Final Assembly

Just before you are ready to serve, remove the salad from the refrigerator. Add the chopped Romaine lettuce and gently fold it in. This ensures the lettuce stays crisp and vibrant, providing that essential BLT crunch.

Step 5: Serve and Garnish

Transfer the salad to a serving platter or bowl. Top with the remaining reserved crispy bacon and a sprinkle of sliced scallions or chives for a fresh, colorful finish.

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Chef’s Notes & Tips for Success

• Pasta Choice: While elbows are classic, feel free to use small shells, cavatappi, or rotini. Their nooks and crannies are excellent for holding the creamy dressing.

• Bacon is Key: Using thick-cut bacon ensures you get substantial, meaty bites. For an extra layer of flavor, try using a smoked, black pepper, or maple-flavored bacon (though the latter will add a hint of sweetness).

• Lettuce Longevity: If you plan to have leftovers, consider serving the lettuce on the side and adding it to individual portions. This prevents it from wilting in the stored salad.

• Make it Ahead: You can cook the pasta and bacon and make the dressing up to a day in advance. Store them separately in the fridge. Combine the pasta, bacon (reserve some for garnish), and dressing a few hours before serving, then add the lettuce at the last minute.

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Nutrition Information

Important Note: The nutritional information provided is an estimate calculated using a database and can vary significantly based on the specific brands and quantities of ingredients you use. For the most accurate nutritional information, consider using a dedicated calculator with your exact ingredients.

Serving Size: Approximately 1.5 cups
Calories: 585
Total Fat: 37g

• Saturated Fat: 9g

• Trans Fat: 0g
  Cholesterol: 45mg
  Sodium: 680mg
  Total Carbohydrates: 46g

• Dietary Fiber: 3g

• Total Sugars: 6g (Includes 3g Added Sugars)
  Protein: 17g

Vitamin D: 0.5mcg
Calcium: 65mg
Iron: 2mg
Potassium: 450mg