Everything you love about a classic BLT sandwich — crispy bacon, juicy tomatoes, and fresh romaine — tossed together with tender macaroni in a creamy, tangy dressing that makes this the ultimate crowd-pleasing side dish!
A CREAMY, BACON-PACKED PASTA SALAD YOU’LL MAKE ALL SUMMER LONG!
I am obsessed with this BLT Macaroni Salad — like, truly cannot stop making it. It started as a “let’s use up some bacon” situation one afternoon, and it has been on repeat at our house ever since. It hits every single note: creamy, smoky, a little tangy, totally fresh. My family asks for this one constantly, and I am a happy camper every time I get to make it!
This is my go-to for summer cookouts, potlucks, and easy weeknight meals when I want something filling but not heavy. It comes together in about 30 minutes, it feeds a crowd without breaking the bank, and it is absolutely one of those budget friendly recipes that makes you look like you really put in effort — even when you didn’t. I’m not judging if you make it three weekends in a row!
For a complete meal, I love serving this alongside grilled chicken breasts, burgers hot off the grill, or even just some crusty bread. It is the perfect nutritious side that pulls everything together on the table!
“I made this for our Fourth of July cookout and it was gone in minutes! Everyone kept asking me for the recipe and I felt like a total star. This is a keeper of a recipe for sure — thank you so much!”
– Melissa
Frequently Asked Questions
Can I make this BLT Macaroni Salad ahead of time?
Absolutely! This salad is actually even better after it has had a couple of hours to chill in the fridge and let all those flavors come together. I like to make it the night before a cookout and just give it a good stir before serving. If it seems a little thick after sitting overnight, just stir in a tablespoon or two of milk or a small spoonful of mayo to loosen it back up.
How long does BLT Macaroni Salad last in the fridge?
Stored in an airtight container, this salad will keep well for up to 4 days in the refrigerator. Keep in mind the lettuce will soften a bit over time, so if you are planning to make it days in advance, you might want to stir in the romaine just before serving. The flavors only get better over the first day or two!
Can I use a different type of pasta?
Yes, of course! Elbow macaroni is the classic choice here, but rotini, shells, or bow ties work beautifully too — those shapes are great for grabbing onto all that creamy dressing. Whatever you prefer or have on hand works perfectly fine. Just cook any pasta to al dente so it holds up well after chilling.
What can I substitute for the bacon?
If you want to keep it lighter, turkey bacon is a super simple swap that still gives you that smoky, salty bite. You could also try diced ham if that is what you have on hand. For a meat-free version, smoked paprika added into the dressing and some roasted chickpeas on top give you a surprisingly satisfying result!
Can I use a different dressing base?
Absolutely! The dressing here is mayo-based with a little sour cream for extra creaminess and tang — but if you prefer, you can use all mayo or swap the sour cream for plain Greek yogurt to make it a little more nutritious. Some people love adding a splash of ranch dressing mix into the base too, which makes it even more of a crowd-pleaser!
Can I freeze this pasta salad?
I honestly would not recommend freezing this one. The creamy mayo-based dressing does not hold up well after freezing and thawing, and the lettuce would become quite sad and wilted. This salad is best enjoyed fresh or within a few days from the fridge — which honestly is never a problem because it disappears so fast!
What type of tomatoes work best in this recipe?
Cherry tomatoes or grape tomatoes are my personal favorite because they are sweet, hold their shape well, and don’t release as much liquid into the dressing. If you want to use regular diced Roma tomatoes, that works too — just pat them dry with a paper towel first so they don’t water down your dressing. You want every bite to be creamy and flavorful, not watery!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Elbow macaroni — The classic pasta choice for this salad; cooks up tender and holds the dressing beautifully. Rotini or shells work great too.
- Bacon — Thick-cut bacon gives you the best crispy, smoky bites throughout the salad. Cook it until it is really crispy so it doesn’t go limp in the dressing. Turkey bacon is a lighter option if you prefer.
- Cherry tomatoes — These sweet little gems are perfect here. They hold their shape and don’t get mushy the way diced regular tomatoes can. Halved or quartered, whatever you prefer!
- Romaine lettuce — Chopped romaine gives this salad that fresh BLT crunch and keeps it from feeling too heavy. Iceberg lettuce works great if that’s what you have on hand.
- Red onion — Just a small amount adds a nice sharp, slightly sweet bite. If red onion is too strong for you, try sliced green onions instead — totally delicious.
- Mayonnaise — This is the base of your creamy dressing. Use full-fat for the richest flavor, or a light mayo to keep it a little lighter.
- Sour cream — Adds an extra layer of creaminess and a gentle tang that balances the richness of the mayo. Plain Greek yogurt is a great nutritious swap.
- Apple cider vinegar — Just a splash to brighten everything up and keep the dressing from feeling heavy. White wine vinegar works too.
- Dijon mustard — Adds a subtle depth and a little kick to the dressing without overpowering it. Yellow mustard works in a pinch.
- Garlic powder — An easy way to add a savory backbone to the dressing. Fresh minced garlic works too if you prefer a bolder flavor.
- Salt and black pepper — Season to taste! Keep tasting your dressing as you go and adjust until it is perfectly seasoned for you.
- Fresh chives — Optional but highly recommended for a little fresh, mild onion flavor and a pop of color right before serving.
How to Make BLT Macaroni Salad
Start by cooking your elbow macaroni according to the package directions until it is just al dente — you don’t want it too soft because it will continue to absorb the dressing as it chills. Once it’s done, drain it and rinse it under cold water right away to stop the cooking and cool it down quickly. Give it a good shake in the colander to get as much water off as possible, then spread it out on a baking sheet for a few minutes if you want it to dry out even more before dressing it. This little step makes a big difference in keeping your dressing creamy rather than watery!
While your pasta is cooking, go ahead and cook your bacon. I like to lay the slices out in a large skillet over medium heat, cooking them until they are super crispy — don’t rush this step! Drain the cooked bacon on a paper towel-lined plate, and once it is cool enough to handle, chop or crumble it into bite-sized pieces. You want good-sized chunks of bacon in every forkful, so don’t go too fine with your crumble. Set that aside and try not to snack on all of it before the salad is assembled — I’m not judging if you do, though!
Now for the creamy dressing — this is where the magic happens and it is super simple. In a large bowl, whisk together ¾ cup of mayonnaise, ¼ cup of sour cream, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, ½ teaspoon of garlic powder, and a generous pinch of salt and black pepper. Whisk it all together until it is completely smooth and creamy. Give it a taste and adjust the seasoning — you want it well-seasoned because the pasta will mellow everything out once they are combined.
Add the cooled pasta directly into the bowl with the dressing and toss it well to coat every single piece. Then fold in the halved cherry tomatoes, the chopped romaine, the red onion, and about three-quarters of your crumbled bacon, saving the rest for the top. Toss it all gently so everything gets coated without breaking up the tomatoes too much. At this point I always do one more taste for salt and pepper — keep tasting until it is seasoned the way you like!
Transfer the salad to a serving bowl, top it with the reserved bacon and a sprinkle of fresh chives, and pop it into the fridge for at least 30 minutes before serving. That chill time lets the pasta soak up all that creamy dressing and makes every bite even better. Boom — dinner is served!
Pro Tips
- Don’t skip rinsing the pasta — Rinsing with cold water immediately after draining stops the cooking, cools the pasta quickly, and prevents it from clumping together. This is an important step for any cold pasta salad!
- Cook the bacon until extra crispy — The crispier your bacon, the better it holds up once it is mixed into the creamy dressing. Limp bacon in pasta salad is a sad thing — cook it all the way and let it drain well.
- Add lettuce right before serving if prepping far ahead — If you are making this more than a few hours in advance, consider stirring in the romaine right before you serve it so it stays crisp and fresh. This is especially important if the salad will be sitting out at a cookout.
- Taste and re-season before serving — Chilled pasta absorbs a lot of flavor, so your salad might need an extra pinch of salt or a small spoonful of mayo stirred in right before serving. Always taste it cold before it hits the table!
- Use room-temperature pasta for faster cooling — If you are in a hurry, spreading the rinsed pasta on a sheet pan and popping it in the fridge for 10 minutes is a quick hack to cool it down fast before you dress it.
- Make the dressing ahead — You can absolutely whisk together the dressing up to 2 days in advance and store it in a jar in the fridge. Having it ready to go makes this salad come together in no time on a busy night!
What to Serve with BLT Macaroni Salad
This salad is such a versatile side — it goes with just about anything you are putting on the grill or pulling out of the oven! Here are some of my favorite things to serve alongside it for a complete, family friendly spread:
- Grilled Chicken Breasts — My personal favorite pairing! The smoky, juicy chicken with this creamy salad is absolutely unbeatable.
- Classic Hamburgers or Cheeseburgers — A total backyard BBQ classic — these two were made for each other.
- Grilled Hot Dogs — Keep it simple and totally crowd-pleasing, especially for the kids!
- BBQ Ribs or Pulled Pork — The cool, creamy salad is the perfect contrast to rich, smoky BBQ.
- Corn on the Cob — Fresh summer corn alongside this salad? Yes, please — it is the ultimate warm-weather plate.
- Veggie Burgers — For your vegetarian guests, a great veggie burger with this salad on the side is a totally satisfying, nutritious meal.
No matter what you pair it with, this BLT Macaroni Salad is guaranteed to be the most requested dish on the table — now get out there and make it!
BLT Macaroni Salad
Ingredients
Method
- Cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente, about 7-8 minutes. Drain and immediately rinse under cold running water until completely cooled. Shake off excess water and set aside.
- While the pasta cooks, place the bacon strips in a large skillet over medium heat. Cook for 8-10 minutes, turning occasionally, until very crispy. Transfer to a paper towel-lined plate to drain and cool, then chop or crumble into bite-sized pieces. Reserve about ¼ of the bacon for topping.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper until completely smooth and creamy. Taste and adjust seasoning as needed.
- Add the cooled macaroni to the bowl with the dressing and toss well to coat evenly. Fold in the cherry tomatoes, chopped romaine, red onion, and three-quarters of the crumbled bacon. Gently toss until everything is combined.
- Transfer to a serving bowl and top with the reserved bacon crumbles and fresh chives. Cover and refrigerate for at least 30 minutes before serving. Taste again for seasoning right before serving and add a pinch of salt or a spoonful of mayo if needed.
