BLT Pasta Salad with Mayo recipe

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Ingredients

1 (7 ounce) package elbow macaroni
1 pound bacon, diced
2 tablespoons lemon juice
1 large avocado, diced
½ cup mayonnaise
½ cup creamy salad dressing (such as Miracle Whip®)
⅓ cup tomato-based chile sauce
¼ cup lemon juice
2 teaspoons chicken bouillon granules
2 teaspoons white sugar
1 large tomato - cored, seeded, and diced
½ cup sliced green onion tops
6 cups shredded lettuce

Nutrition Info

425 calories
carbohydrate: 31.7 g
cholesterol: 30.8 mg
fat: 28.5 g
fiber: 4.3 g
protein: 12.1 g
saturatedFat: 5.6 g
servingSize: -
sodium: 888.7 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Set aside.

  2. Fry bacon in a large skillet over medium heat until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool.

  3. Sprinkle 2 tablespoons lemon juice over the diced avocado.

  4. Combine mayonnaise, creamy dressing, chile sauce, 1/4 cup lemon juice, chicken bouillon, and sugar. Stir in the cooked macaroni, avocado, tomato, and green onions. Cover tightly and refrigerate until well chilled, at least 6 hours. Mix in lettuce and the reserved bacon just before serving.

Recipe Yield

8 servings

Recipe Note

This salad really does taste like a BLT sandwich!

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