BLT Macaroni Salad with Herb Ranch Dressing
This BLT macaroni salad is packed with crispy bacon, shredded lettuce, juicy tomatoes, lots of shredded cheddar, and tossed in a perfectly creamy homemade herb ranch dressing.
Servings 6 servings
Ingredients
Herb Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/4 cup buttermilk
- 1 tablespoon honey or agave nectar
- 1/4 cup firmly-packed fresh basil leaves
- 1/4 cup firmly-packed fresh parsley
- 2 medium cloves garlic, minced
- 1/2 teaspoon onion powder
- Salt and pepper to taste
BLT Macaroni Salad
- 1 lb elbow pasta
- 8 strips bacon, cooked until crispy and diced into 1/2-inch cubes
- 2 cups cherry tomatoes, halved
- 2 cups shredded romaine lettuce
- 1 cup shredded cheddar cheese
- 1/2 cup diced red onion
- Salt and pepper to taste
Instructions
Herb Ranch Dressing
- Combine all dressing ingredients in a blender or food processor and blend until smooth. Season with salt and pepper to taste and store in refrigerator until ready to use.
BLT Macaroni Salad
- Cook elbow pasta in a pot of salted boiling water until al dente. Drain pasta and rinse in cold water to cool. Drain well and place in a large bowl.
- Add bacon, cherry tomatoes, lettuce, cheddar, red onion, and herb ranch dressing. Fold salad until evenly coated and season well with salt and pepper to taste. Store salad in refrigerator until ready to serve. Enjoy!
Notes
Storing Instructions
Store pasta salad in refrigerator up to 4 days. For best results, wait to add the bacon and lettuce until just before serving so they stay crisp.