If you love a good BLT, just wait until you try it in pasta form. This BLT Macaroni Salad transforms the classic sandwich into a chilled, creamy side dish that’s perfect for picnics, potlucks, or easy dinners. It’s loaded with crispy bacon, juicy cherry tomatoes, fresh romaine, and tender elbow macaroni—all tossed in a tangy ranch-mayo dressing. One bite, and you’ll be hooked. Whether you’re new to pasta salads or a seasoned salad maker, this one’s guaranteed to become a favorite.
Why You’ll Love This BLT Macaroni Salad
There’s a reason this BLT Macaroni Salad shows up at every summer event—it’s just that good. Here’s why you’ll love making (and eating) it:
- Bold, familiar flavor: Tastes just like your favorite sandwich but with a creamy, pasta twist.
- Ridiculously easy: Boil, mix, and toss—done in minutes with pantry staples.
- Perfect texture: Crunchy bacon, crisp romaine, and tender pasta hit all the right notes.
- Make-ahead friendly: It chills beautifully, making your hosting life easier.
The Story Behind BLT Macaroni Salad
This dish is more than a simple side—it’s a comfort food mash-up with history. Let’s break it down:
- The BLT sandwich has been around since the early 1900s and became a household favorite post-WWII.
- Macaroni salads gained popularity in the 1950s, thanks to their simplicity and affordability.
- This recipe fuses the two, bringing smoky bacon, lettuce, and tomato into a creamy pasta base.
- It’s now a go-to for summer BBQs, potlucks, and make-ahead lunches across the country.
Key Ingredients in BLT Macaroni Salad
- Elbow macaroni – The classic pasta shape that clings perfectly to the creamy dressing.
- Bacon – Cooked until crispy and crumbled, it adds smoky depth and crunch.
- Cherry tomatoes – Halved for a burst of juicy sweetness in every bite.
- Romaine hearts – Roughly chopped to maintain a fresh, crisp texture throughout.
- Red onion – Adds a sharp bite that balances the creamy dressing.
- Mayonnaise & sour cream – The base of the rich dressing, perfectly tangy and smooth.
- Ranch seasoning, sugar & vinegar – Bring the bold, sweet-tangy punch that ties it all together.
How to Make BLT Macaroni Salad
- Boil the pasta: Bring a large pot of salted water to a boil. Cook elbow macaroni 2 minutes longer than the package instructions suggest for extra softness. Drain and let cool.
- Crisp the bacon: While the pasta cooks, fry the bacon until golden and crispy. Drain on paper towels, then crumble once cooled.
- Prep the dressing: In a large mixing bowl, whisk together ½ cup mayo, 1 cup sour cream, 1 tablespoon ranch seasoning, 2 tablespoons sugar, and 2 tablespoons apple cider vinegar.
- Combine the salad: Add the cooked pasta, crumbled bacon, halved cherry tomatoes, diced red onion, and chopped romaine to the dressing.
- Season and mix: Stir everything until well coated. Add kosher salt and black pepper to taste.
- Chill or serve: You can enjoy it right away at room temperature or refrigerate for 30 minutes before serving.
Pro Tip: Add the romaine just before serving if making ahead to keep it from wilting.
BLT Macaroni Salad Tips and Twists
Want to take your BLT Macaroni Salad to the next level? Try these:
5 Tips:
- Salt the pasta water—this flavors the noodles from the start.
- Don’t skip the sugar—it balances the tang in the dressing.
- Let the salad chill for 30 minutes to help flavors meld.
- Use thick-cut bacon for extra crunch.
- Add romaine just before serving to keep it crisp.
3 Variations:
- Avocado Upgrade: Fold in diced avocado for buttery richness.
- Spicy Kick: Add a pinch of red pepper flakes or a drizzle of hot sauce.
- Cheesy Twist: Stir in shredded cheddar or mozzarella pearls.
Storage, Reheating, and Make-Ahead Tips
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: No reheating needed—serve chilled or bring to room temperature.
- Make-Ahead: Cook pasta, bacon, and prep the dressing a day in advance. Assemble everything just before serving and stir in lettuce last.
Serving Suggestions for BLT Macaroni Salad
This dish plays well with almost anything! Here are a few pairing ideas:
- Grilled meats: Try it next to Smoked Spatchcock Chicken or BBQ ribs.
- Easy sandwiches: Pair it with a Grilled Chicken Wrap for a light, fresh lunch.
- Simple sides: Complement it with Roasted Broccoli and Carrots or Garlic Bread Grilled Cheese.
- Cold drinks: Serve with peach iced tea or lemonade for a perfect summer combo.
Frequently Asked Questions
Can I use a different pasta?
Yes! Rotini, penne, or shells all work just as well.
What can I use instead of ranch seasoning?
Try a mix of garlic powder, dried dill, onion powder, and parsley.
Can I make it ahead of time?
Absolutely. Prep everything except the romaine and store separately until serving.
Is it gluten-free?
Swap the pasta for a gluten-free version if needed.
Can I add extra veggies?
Of course! Cucumbers, bell peppers, or even peas would be great additions.
Enjoy Your BLT Macaroni Salad
Whether you’re prepping for a picnic, potluck, or a lazy summer lunch, this BLT Macaroni Salad delivers everything you love in one bowl—salty, creamy, crisp, and crave-worthy. With simple ingredients and a foolproof method, you’ll find yourself reaching for this recipe again and again. So go ahead, chill a big batch, and enjoy every bite of this creamy twist on a classic.
Explore More Recipes You’ll Love
If you enjoyed this BLT-inspired salad, here are a few more must-tries from Abby’s Recipes:
- Deviled Egg Pasta Salad – Another creamy, crowd-pleasing side with a tangy kick.
- Quick Chicken Parm Sandwich – Perfect for pairing with pasta salad for a full meal.
- Italian Herbs and Cheese Bread – Ideal for soaking up that rich, ranchy dressing.
- Strawberry Cream Cake – The ultimate sweet finish after a fresh, savory meal.
BLT Macaroni Salad with Creamy Ranch Dressing
Ingredients
- 1 lb bacon cooked and crumbled
- 16 oz dry elbow macaroni
- 1/2 cup mayonnaise
- 1 cup sour cream
- 1 tablespoon ranch seasoning
- 2 tablespoons granulated sugar
- 2 tablespoons apple cider vinegar
- 1 1/2 cups cherry tomatoes halved
- 1/2 red onion diced
- 1 1/2 cups romaine hearts roughly chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni 2 minutes longer than package instructions. Drain and let cool.
- Cook the bacon until crispy. Drain on paper towels and crumble once cooled.
- In a large bowl, whisk together mayonnaise, sour cream, ranch seasoning, sugar, and apple cider vinegar.
- Add cooked macaroni, crumbled bacon, halved cherry tomatoes, diced onion, and chopped romaine.
- Stir until everything is evenly coated in the dressing.
- Season with kosher salt and freshly ground black pepper to taste.
- Chill for 30 minutes before serving or enjoy at room temperature.
- Add romaine just before serving to keep it crisp.