BLT Macaroni Salad Recipe
A pork-free twist on classic BLT flavors, blending creamy dressing, tart lemon, and crisp veggies for a vibrant, satisfying salad with layered textures.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 8 servings
- Method: Mixing/Tossing
- Cuisine: American
- Diet: Non-Pork
Ingredients
16 oz elbow macaroni (cooked al dente)
1 cup mayonnaise
1/2 cup sour cream
1 tbsp lemon juice
2 cups cherry tomatoes
4 cups romaine lettuce
1 cup crumbled turkey bacon
Salt, to taste
Black pepper, to taste
Instructions
Cook macaroni in salted water until al dente. Drain and cool completely.
In a bowl, whisk mayo, sour cream, lemon juice, salt, and black pepper.
Combine cooled pasta, halved tomatoes, and crumbled bacon in a large container.
Pour dressing over the mix and toss for 90 seconds to coat.
Gently fold in shredded romaine lettuce just before serving to preserve crunch.
Notes
Use full-fat mayo for optimal texture.
Cool pasta completely to prevent sogginess.
Substitute turkey bacon with oven-baked tofu bacon for a vegetarian option.
Chill salad for 30 minutes for enhanced flavor.
Find it online: https://kindeat.com/blt-macaroni-salad-recipe/