BLT Macaroni Salad
Ingredients:
For the Salad:
2 cups dry elbow macaroni
6 slices bacon, cooked and crumbled
1 large tomato, diced
1/4 cup red onion, chopped
2 cups chopped romaine lettuce
1/2 cup shredded cheddar cheese
For the Dressing:
3/4 cup mayonnaise
1/4 cup ranch dressing
2 tablespoons white vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Cook the Macaroni:
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions for al dente.
Drain and rinse under cold water to cool. Set aside.
Prepare the Dressing:
In a small bowl, whisk together mayonnaise, ranch dressing, white vinegar, sugar, salt, and pepper. Adjust the seasoning to taste.
Assemble the Salad:
In a large mixing bowl, combine the cooled macaroni, crumbled bacon, diced tomato, chopped red onion, and chopped lettuce.
Pour the dressing over the salad and toss to coat evenly.
Sprinkle shredded cheddar cheese over the top and mix gently.
Chill and Serve:
Refrigerate the salad for at least 1 hour to blend the flavors.
Serve chilled as a refreshing side dish at your next barbecue or potluck.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Chilling Time: 1 hour | Total Time: 1 hour 25 minutesKcal: 280 kcal per serving | Servings: 8 servings