Ingredients:
8 oz (225g) elbow macaroni
1 cup mayonnaise
1/4 cup sour cream
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp sugar
Salt and pepper, to taste
1 cup cherry tomatoes, halved
6 slices bacon, cooked and crumbled
2 cups shredded romaine lettuce
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
Instructions:
Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until well combined.
Add the cooked and cooled macaroni to the bowl with the dressing. Toss until the macaroni is evenly coated.
Add the halved cherry tomatoes, crumbled bacon, shredded romaine lettuce, chopped green onions, and chopped fresh parsley to the bowl with the macaroni. Gently fold everything together until well combined.
Taste and adjust seasoning with salt and pepper, if needed.
Cover the macaroni salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled and enjoy your delicious BLT Macaroni Salad!