Description

This creamy, crunchy, and flavorful pasta salad combines crispy bacon, juicy tomatoes, and fresh lettuce with tender macaroni in a tangy dressing. It’s perfect for potlucks, BBQs, or an easy side dish!

Ingredients

Units Scale

For the Salad:
2 cups elbow macaroni (or pasta of choice)
6 slices bacon, cooked and crumbled
1 1/2 cups cherry tomatoes, halved
1 cup romaine lettuce, chopped (or spinach)
1/2 cup red onion, finely diced
1/2 cup shredded cheddar cheese (optional)
For the Dressing:
1/2 cup mayonnaise
1/4 cup sour cream (or Greek yogurt for a lighter version)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar (or lemon juice)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Cook the Pasta:
Bring a pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and rinse under cold water to stop cooking.
Prepare the Dressing:
In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper until smooth.
Assemble the Salad:
In a large bowl, combine cooked macaroni, bacon, cherry tomatoes, lettuce, red onion, and cheddar cheese.
Pour the dressing over the salad and toss to coat evenly.
Chill & Serve:
Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy!

Notes

Make it ahead: Store in the fridge for up to 2 days, but add lettuce just before serving to keep it fresh.
Protein boost: Add grilled chicken or diced turkey.
Gluten-free option: Use gluten-free pasta.
Extra crunch: Toss in croutons or sunflower seeds before serving.

Nutrition

Calories: 320
Sugar: 3g
Sodium: 520mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 9g
Cholesterol: 25mg