The Best BLT Macaroni Salad Recipe (Summer Potluck Perfection!)
The first time I took BLT macaroni salad to a summer potluck, the bowl came back empty with three people asking for the recipe. There’s something irresistible about transforming America’s favorite sandwich into a cold pasta salad—each forkful delivers that perfect combination of smoky, salty bacon, sweet juicy tomatoes, and crisp lettuce, all bound together in a tangy, creamy dressing.
I developed this recipe after realizing that while everyone loves a classic BLT sandwich, it’s not exactly practical for outdoor gatherings or make-ahead meals. This pasta salad version captures every bit of that beloved flavor while being infinitely more portable, shareable, and crowd-friendly. It’s become my go-to contribution for backyard barbecues, family reunions, and lazy summer dinners on the patio.
What makes this version exceptional is the creamy-tangy dressing that perfectly complements the smoky bacon without overwhelming the fresh vegetables. You’ll get a dish that tastes like your favorite deli sandwich reimagined as the ultimate summer side, and it actually gets better as it sits—making it ideal for meal prep or next-day lunches.
Table of Contents
Prep Time: 15 min | Cook Time: 10 min | Total: 25 min (plus 1 hour chilling)
Yield: 8-10 servings | Difficulty: Easy
Quick Stats Box:
- Cuisine: American
- Course: Side Dish / Salad
- Diet: Can be made lighter or gluten-free
- Best for: Summer picnics, BBQs, potlucks, meal prep
Why This Recipe Works
- All the BLT flavor, zero sandwich assembly — Every element of the classic sandwich transformed into an easy-to-serve, shareable side dish
- Make-ahead magic — Actually improves in flavor after chilling for a few hours, making it perfect for busy hosts and meal preppers
- Crowd-pleasing guaranteed — The familiar BLT flavors mean even picky eaters dive right in, and it feeds a crowd economically
- Creamy-tangy balance — The combination of mayo, sour cream, and vinegar creates a dressing that’s rich but not heavy, with just the right amount of tang
- Stays crispy — Adding lettuce and extra bacon right before serving ensures maximum crunch and prevents sogginess
Ingredient Spotlight
Thick-Cut Bacon: The star of any BLT deserves premium treatment. Thick-cut bacon provides substantial, meaty pieces that don’t disappear into the salad, and it stays crispier longer than thin bacon. Applewood-smoked bacon adds an extra layer of sweet, smoky flavor that elevates the entire dish.
Fresh Tomatoes: Ripe, in-season tomatoes make an enormous difference in this recipe. Their natural sweetness and acidity balance the richness of the mayo-based dressing. Cherry tomatoes work beautifully because they’re typically more consistently flavorful year-round and hold their shape better than large tomatoes.
Sour Cream: This ingredient transforms ordinary mayo-based dressing into something special. It adds tang and a lighter, fluffier texture than mayo alone, preventing the salad from feeling heavy or overly rich.
Ingredients
For the Pasta Base:
For the BLT Components:
- 12 ounces thick-cut bacon (about 10-12 slices)
- 2 cups cherry tomatoes, halved (or 3 cups diced fresh tomatoes)
- 2 cups romaine lettuce, roughly chopped (or baby spinach)
- ½ red onion, finely diced (or 3-4 green onions, sliced)
For the Creamy Dressing:
- 1 cup mayonnaise
- ¾ cup sour cream
- 2-3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon ranch seasoning (optional but recommended)
Seasonings:
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon celery salt
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ teaspoon dried dill (optional)
Optional Additions:
Ingredient Notes:
- Quality matters most: Use full-fat mayonnaise and sour cream for the best texture and flavor—low-fat versions can make the dressing watery
- Room temperature is key: Let pasta cool completely before mixing with dressing to prevent it from becoming oily or separated
- Don’t skip: The sugar in the dressing balances the acidity and brings out the tomato sweetness—it’s essential for the signature flavor
Essential Equipment
You’ll Need:
- Large pot (at least 6 quarts) for boiling pasta
- Large skillet or baking sheet for cooking bacon
- Extra-large mixing bowl (at least 4 quarts) to accommodate all ingredients
- Colander for draining pasta
- Whisk for making dressing
- Sharp knife and cutting board for chopping vegetables
Nice to Have:
- Bacon press — ensures evenly cooked, flat bacon strips
- Salad spinner — for washing and drying lettuce perfectly
How to Make BLT Macaroni Salad (Step-by-Step)
Step 1: Cook the Bacon
Preheat oven to 400°F. Line a large baking sheet with foil and arrange bacon strips in a single layer without overlapping. Bake for 18-22 minutes until crispy and golden brown, rotating the pan halfway through for even cooking. You’ll know it’s perfect when the bacon is deeply browned and crisp but not burnt. Transfer to paper towels to drain and cool completely, then crumble into bite-sized pieces. Reserve 2-3 tablespoons of crumbled bacon for garnish.
Pro tip: Baking bacon is easier and less messy than pan-frying, and it cooks more evenly. You can also cook bacon in a skillet over medium-low heat for 8-10 minutes if you prefer.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package directions until al dente (usually 8-10 minutes), or even cook it 1-2 minutes longer than package directions for a softer texture that absorbs dressing better. Drain pasta in a colander and rinse thoroughly under cold water to stop the cooking process and cool it down completely. Shake well to remove excess water. Transfer to your largest mixing bowl.
Common mistake: Adding dressing to warm pasta causes the mayo to separate and become oily. Always cool pasta completely first.
Step 3: Make the Creamy Dressing
In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, and sugar until smooth and well combined. Add ranch seasoning (if using), garlic powder, onion powder, celery salt, smoked paprika, salt, pepper, and dill. Whisk vigorously for 30-60 seconds until the dressing is creamy, uniform, and slightly fluffy. Taste and adjust seasoning—the dressing should be tangy, slightly sweet, and well-seasoned since it needs to flavor the entire pound of pasta.
Test Kitchen Discovery: Making the dressing slightly over-seasoned ensures the pasta won’t taste bland after it absorbs the flavors during chilling.
Step 4: Combine Pasta with Dressing Base
Pour the dressing over the cooled pasta and toss thoroughly with a large spoon or spatula until every piece of macaroni is well coated. The pasta should look glossy and creamy. Add the diced tomatoes (along with any accumulated juice for extra flavor) and red onion or green onions. Fold these ingredients in gently but thoroughly. At this point, add about two-thirds of your crumbled bacon and fold it in.
Step 5: Chill the Salad
Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour, or ideally 2-4 hours, to allow flavors to meld and the pasta to fully absorb the dressing. The salad can be made up to 24 hours ahead at this stage.
Pro tip: The longer it chills (up to overnight), the more flavorful it becomes as the pasta absorbs the seasonings.
Step 6: Add Fresh Elements Before Serving
Just before serving, remove the salad from the refrigerator. Add the chopped romaine lettuce (or spinach) and the reserved bacon crumbles. Toss gently to incorporate—you want the lettuce to stay crispy and the bacon to remain on top for maximum crunch. If the salad seems dry after chilling (pasta absorbs dressing over time), stir in 2-3 tablespoons of additional mayonnaise or a splash of milk to refresh it.
Step 7: Serve
Transfer to a serving bowl and garnish with extra bacon crumbles, halved cherry tomatoes, and a sprinkle of fresh black pepper. Serve immediately while the lettuce is still crisp and the bacon is crunchy.
Expert Tips & Tricks
Temperature Matters: Never add dressing to warm pasta—it will cause the mayo to separate and become greasy. Always cool pasta completely by rinsing with cold water.
Don’t Rush the Chilling: This salad genuinely tastes better after sitting for a few hours as the flavors develop and the pasta absorbs the seasoned dressing.
The Secret to Crunch: Add lettuce and extra bacon only right before serving to maintain maximum texture and prevent wilting or sogginess.
Common Mistake: Overcooking bacon until it’s burnt rather than crispy makes it bitter and too hard. Aim for deep golden brown with some flexibility, not blackened.
Test Kitchen Discovery: Adding a tablespoon of ranch seasoning transforms the dressing from basic to extraordinarily flavorful with minimal effort.
Customization Ideas
Dietary Modifications:
- Lighter Version: Use light mayo and Greek yogurt instead of sour cream; reduce sugar to 1 tablespoon
- Gluten-Free: Substitute with gluten-free pasta (brown rice or chickpea pasta work beautifully)
- Dairy-Free: Use dairy-free mayo and skip the sour cream, replacing with additional mayo or vegan sour cream alternative
Flavor Variations:
- Italian BLT: Add fresh basil, lemon zest, and mozzarella pearls for a Mediterranean twist
- Cheesy BLT: Fold in 1½ cups shredded sharp cheddar or smoked gouda
- Ranch Lover’s: Double the ranch seasoning and add ¼ cup ranch dressing to the base
- Avocado BLT: Add diced ripe avocado just before serving for BLAT salad
- Spicy Kick: Add diced jalapeños, pepper jack cheese, or a dash of hot sauce to the dressing
Serving Styles:
- Traditional: Serve cold in a large bowl for buffet-style gatherings
- Individual Portions: Pack in mason jars with lettuce and bacon on top for portable lunches
- Lettuce Cups: Serve scoops of the salad in crisp romaine lettuce cups for a low-carb presentation
Storage & Meal Prep
Make Ahead:
- Prepare the entire salad (without lettuce and garnish bacon) up to 24 hours in advance for maximum flavor development
- Cook bacon up to 3 days ahead and store in the refrigerator in an airtight container
- The dressing can be made 2-3 days in advance and stored separately
Storing:
- Counter: Not recommended—mayo-based salads must be kept cold for food safety
- Fridge: Store in an airtight container for up to 3-4 days, though lettuce will wilt after the first day
- Freezer: Not recommended—mayo-based dressings separate when frozen, and lettuce becomes inedible
Reheating for Best Results:
This is a cold salad, so no reheating needed! To refresh leftovers, stir in 1-2 tablespoons of fresh mayo or sour cream to restore creaminess, and top with fresh lettuce and bacon.
What to Serve With BLT Macaroni Salad
Perfect Pairings:
- Grilled burgers or hot dogs — This salad is a natural companion to any backyard BBQ classic
- Fried chicken or BBQ ribs — The creamy, cool salad balances smoky, rich meats perfectly
- Sweet tea or lemonade — Refreshing drinks that complement the tangy dressing
Complete the Meal:
- Serve alongside coleslaw and baked beans for a complete picnic spread
- Pair with grilled corn on the cob and watermelon slices for peak summer dining
- Add potato salad and deviled eggs for the ultimate potluck table
Nutrition Facts (Per Serving)
Calories: 420 | Protein: 12g | Carbs: 38g | Fat: 25g | Fiber: 2g | Sugar: 6g | Sodium: 680mg
Note: Calculated based on 10 servings using standard ingredients. Values will vary with ingredient brands and modifications.
Your Questions Answered
Can I make this without sour cream?
Yes! You can use all mayonnaise (increase to 1¾ cups total) or substitute the sour cream with plain Greek yogurt for added protein and tang. Some recipes use only mayo and it works fine, though sour cream adds a lighter texture.
Why does my salad get watery after sitting?
Tomatoes release juice as they sit, which can thin the dressing. To prevent this, seed your tomatoes before dicing, or use cherry tomatoes which hold their structure better. You can also add the tomatoes just before serving.
What’s the best type of lettuce to use?
Romaine provides the best crunch and holds up better than tender lettuces. Baby spinach is another excellent option that adds nutrition and doesn’t wilt as quickly as iceberg lettuce.
How do I keep the bacon crispy?
Add the majority of the bacon right before serving, and always keep it separate from the lettuce until the last moment. Store extra bacon separately and sprinkle on top when ready to eat.
Can I use turkey bacon or pre-cooked bacon bits?
Yes, though the flavor and texture won’t be quite as good as freshly cooked pork bacon. If using turkey bacon, cook it extra-crispy. Store-bought bacon bits work in a pinch but lack the meaty texture of real bacon.
How far ahead can I make this for a party?
Make the salad base (pasta, dressing, tomatoes, onions, most of the bacon) up to 24 hours ahead. Keep lettuce and garnish bacon separate and add them 15-30 minutes before serving for optimal texture.
Recipe History & Cultural Context
The BLT sandwich—bacon, lettuce, and tomato—has been an American diner staple since the 1920s, though it gained widespread popularity in the 1950s and 1960s. The genius of the BLT lies in its simplicity: the combination of smoky bacon, crisp lettuce, and sweet tomatoes creates a perfect balance of flavors and textures that has stood the test of time.
The transformation of classic sandwiches into pasta salads became a popular trend in American home cooking during the 1990s and 2000s, when potluck culture was at its peak. Home cooks began “deconstructing” favorite sandwiches—from BLTs to Reubens to club sandwiches—and reimagining them as shareable, make-ahead pasta dishes perfect for feeding crowds.
BLT macaroni salad specifically gained traction through food blogs and recipe-sharing sites in the 2010s as people sought summery alternatives to traditional mayo-heavy pasta salads. What makes this recipe endure is its ability to capture the essence of the beloved sandwich while offering the convenience and crowd-pleasing nature of a cold pasta salad—perfect for outdoor dining when sandwiches aren’t practical.
Printable Recipe Card
BLT Macaroni Salad
Classic BLT sandwich flavors in a creamy, crowd-pleasing pasta salad
Ingredients:
16 oz elbow macaroni – 12 oz thick-cut bacon (crumbled) – 2 cups cherry tomatoes (halved) – 2 cups romaine lettuce (chopped) – ½ red onion (diced) – 1 cup mayo – ¾ cup sour cream – 2-3 tbsp apple cider vinegar – 2 tbsp sugar – 1 tbsp ranch seasoning – 1½ tsp garlic powder – 1½ tsp onion powder – 1 tsp celery salt – ½ tsp smoked paprika – Salt & pepper
Instructions:
- Cook bacon until crispy; cool and crumble
- Boil pasta until al dente; drain and rinse with cold water until completely cool
- Whisk together mayo, sour cream, vinegar, sugar, and all seasonings
- Toss cooled pasta with dressing, tomatoes, onion, and most of bacon
- Refrigerate 1-4 hours to allow flavors to develop
- Just before serving, add lettuce and remaining bacon; toss gently
- Garnish and serve immediately
Notes:
- Add lettuce and bacon only right before serving for maximum crunch
- Salad improves with chilling—make up to 24 hours ahead
- If dry after chilling, refresh with 2-3 tbsp additional mayo
