A delicious pasta-based salad is one of my favorite things to enjoy during the summer. Yes, I know that pasta isn’t going to help my waistline, but it sure is yummy. Everything in moderation, right? Here on IBC, we’ve delved into the essentials for a really good classic macaroni salad, mixed things up with a roasted vegetable pasta salad, and had some fun with a ramen noodle Salad. Today, I’m adding another salad to the line-up: BLT Macaroni Salad.
Summer is officially here. With outdoor cookouts and parties a plenty this time of year, I’m always looking for delicious and easy dishes. I’m a big fan of classic macaroni and pasta salads, but sometimes I like to switch things up a bit. That’s why today, I’m sharing my simple recipe for BLT Macaroni Salad.
I’m sure you’ve seen recipes for BLT-inspired salads online. They look so delicious don’t they? Since I love me a good BLT sandwich, I was inspired to try my hand at this type of salad. (Any excuse to eat bacon!)
Once you’ve assembled all of your ingredients, this summer salad comes together in under 30 minutes. Plate it up on some outdoor serving dishes you picked up on your latest HomeGoods adventure, and you’ll have a beautiful and tasty side dish that will perfectly complement any summer cookout. With Independence Day celebrations just a week away, this recipe couldn’t come at a better time. If you’re looking for a special side for your festivities, this just might be it.
Let’s whip up a batch of this salad!
Here's what you will need:
1 pound pasta (of your choice), cooked al dente according the package directions
8 ounces cherry tomatoes, cut in half
8 slices thick-cut bacon, cooked and chopped
2 cups baby arugula (Spinach leaves or chopped romaine would work as well.)
1 cup mayonnaise
1 tablespoon sugar
2 tablespoons apple cider vinegar
1 tablespoon fresh basil, julienned
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
Pinch of cayenne pepper (optional)
Begin by preparing your pasta according to the package directions. Drain and rinse the pasta under cold water until cool. Drain well. Transfer the pasta to a large bowl.
Top the pasta with the halved tomatoes, bacon, and arugula.In a separate, medium-sized bowl, whisk together the mayonnaise, sugar, apple cider vinegar, fresh basil, garlic powder, black pepper, salt, and cayenne pepper until well combined.
Pour the dressing over the pasta, tomatoes, bacon, arugula. Stir gently using a large spoon until the pasta is completely coated. Chill for at least one hour before serving.
Want more salad recipes? Check out my favorites below: