Ingredients:
- 8 oz elbow macaroni (or any small pasta), cooked & cooled
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tbsp ranch dressing mix (or seasoning)
- 1 tbsp lemon juice
- 1½ cups cherry tomatoes, halved
- 1 cup cooked bacon, crumbled
- 1 cup chopped romaine or iceberg lettuce
- ½ cup shredded cheddar cheese (optional)
- Salt & pepper, to taste
Instructions:
- Cook pasta: Boil macaroni until al dente, drain, and rinse under cold water. Set aside.
- Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, ranch mix, and lemon juice until smooth.
- Add mix-ins: Gently fold in tomatoes, bacon, cheese, and cooled pasta. Stir to coat evenly.
- Chill: Cover and refrigerate for at least 1 hour to let flavors meld.
- Toss in lettuce just before serving so it stays crisp and fresh.
🍽️ Serving Suggestions:
- Serve as a side for grilled chicken, burgers, or ribs.
- Makes a great potluck dish — it disappears fast!
💡 Tips:
- Swap mayo for Greek yogurt for a lighter version.
- Add diced avocado for an extra creamy twist.
#BLTMacaroniSalad #SummerSideDish #PastaSaladGoals #BBQReady #PotluckPerfection #EasyRecipes 🥓🍅🥬✨
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