A delightful twist on the classic BLT salad, this recipe combines creamy dressing with crispy bacon and fresh vegetables for a satisfying dish.
Cook the macaroni in a large pot of boiling water according to the package instructions. Drain and rinse with cold water.
Rinsing the pasta with cold water stops the cooking process and cools it down for the salad.
In a frying pan, cook the bacon over medium heat until crispy. Remove and place on paper towels to drain excess grease.
Cooking the bacon until crispy ensures it adds a nice crunch to the salad.
In a mixing bowl, combine the mayonnaise, apple cider vinegar, sea salt, and black pepper to make the dressing.
Mixing the dressing separately ensures even distribution of flavors.
Add the cooked macaroni, bacon, green onion, cherry tomatoes, and celery to the bowl with the dressing. Gently toss to combine.
Toss gently to avoid breaking the pasta or crushing the vegetables.
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Chilling the salad enhances the flavor and makes it more refreshing.
