Ingredients
- Cook the Pasta: Boil the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water. Set aside to cool.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and black pepper.
- Assemble the Salad: Add the cooled macaroni, crumbled bacon, halved cherry tomatoes, chopped lettuce, green onions, and parsley to the bowl with the dressing. Toss until everything is evenly coated.
- Chill: Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
- Serve: Serve the salad chilled and enjoy the refreshing, smoky flavors of this holiday favorite!
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes (+ chilling time)
Servings: 6
Calories: ~320 per serving
Tips:
- Add diced avocado, shredded cheese, or chopped hard-boiled eggs for a richer flavor.
- Swap mayonnaise and sour cream for Greek yogurt for a lighter version.
- Cook bacon until crispy for the perfect crunch in every bite.
Instructions
- 8 oz elbow macaroni
- 6 slices bacon, cooked crispy and crumbled
- 1 cup cherry tomatoes, halved
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and black pepper to taste
- 2 cups chopped lettuce
- 2 green onions, thinly sliced
- ¼ cup chopped fresh parsley
Notes
Bring the fresh and savory flavors of a classic BLT to your holiday table with this creamy, bacon-packed macaroni salad. Perfect for potlucks or family gatherings, it’s a crowd-pleasing dish that adds a festive twist to any meal.