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.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir well before serving and add a splash of milk or a spoonful of mayo to refresh the creaminess if needed. For best texture, stir in the romaine lettuce just before serving if making the salad more than a few hours in advance.
Lighter swap: To make this salad a little more nutritious, substitute the sour cream with plain Greek yogurt and use light mayonnaise. You will still get a beautifully creamy dressing with a boost of protein!
Seasoning tip: Cold pasta absorbs a lot of flavor as it sits, so always taste the salad again right before serving and re-season with salt, pepper, or an extra splash of apple cider vinegar to brighten it back up.