“Crispy bacon, juicy tomatoes, fresh lettuce, and a creamy, tangy dressing. This isn’t just a pasta salad—it’s a B.L.T. in a bowl, and it’s about to dominate your summer.”

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: 6 servings

Directions and Instructions

1. Start by cooking the elbow macaroni according to the package instructions. Make sure to stir occasionally to prevent sticking. Once done, drain the pasta and rinse it under cold water to stop the cooking process.
2. In a large mixing bowl, combine the cooled macaroni, crumbled bacon, halved cherry tomatoes, and diced lettuce. Gently toss these ingredients together to ensure an even distribution.
3. For the dressing, take a small bowl and whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until it’s smooth and creamy.
4. Pour the dressing over the pasta mixture and toss everything with care, ensuring every bite is coated in that delicious dressing.
5. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Notes or Tips

For the best flavor, make this salad a few hours ahead or even the night before your event. This gives the macaroni time to soak up the dressing and enhances the overall taste. If you want to add more crunch, consider incorporating diced cucumbers or a sprinkle of green onions for an extra pop!

Cooking Techniques

Cooking the macaroni is a crucial step — aim for al dente, which means the pasta will have a slight firmness when bitten. Rinsing the macaroni after cooking stops the cooking process and helps it stay separate and not clump together in the salad. Mixing the ingredients gently helps maintain the integrity of the delicate lettuce and tomatoes while ensuring everyone gets a bit of that wonderful bacon in each serving.