BLT Macaroni Salad
A Crunchy Twist on Classic Macaroni Salad
Ingredients:
16 oz Macaroni Noodles
3 cups Mayonnaise
2 tbsp Sugar
3 tbsp White Vinegar
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Dill, fresh, chopped
1 tsp Pepper, to taste
1 tsp Salt, to taste
1 lb Bacon
4 Tomatoes, diced
1 cup Romaine Lettuce, chopped
2 cup Cheddar Cheese, shredded
Directions:
Cook the Macaroni Pasta: Bring a large pot of water to a boil. Add the macaroni noodles and cook according to package instructions. Drain and rinse under cold water to cool and stop the cooking process.
Make the Dressing: In a very large bowl, combine mayonnaise, sugar, white vinegar, onion powder, garlic powder, fresh dill, salt, and pepper. Stir until smooth.
Mix Together: Add the cooled pasta to the bowl with the dressing and toss until fully coated. Cover and refrigerate to chill for 1 hour.
Cook and Crumble the Bacon: Cook the bacon until crispy. Once cooled, crumble into bite-sized pieces. Set aside.
Chop the Veggies/Shred the Cheese: Dice the tomatoes and chop the lettuce into bite-sized pieces. Shred the cheddar cheese.
Combine: If serving immediately, add a splash of milk to the salad for a creamier consistency, then add the bacon, lettuce, tomatoes, and shredded cheese to the bowl. Toss until fully combined. Serve cold.
If preparing ahead of time, wait to add the lettuce, tomatoes, bacon, and cheese until ready to serve to keep them fresh and crunchy.