Ingredients:
Pasta Base
- 1 (16 oz) box elbow macaroni, cooked and rinsed
Dressing
- 1 1/2 cups mayonnaise
- 3/4 cup sour cream
- 3 tablespoons granulated sugar
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried dill
- 1 teaspoon ground black pepper
Mix-Ins
- 5 green onions, thinly sliced
- 4 Roma tomatoes, seeded and diced
- 1 head romaine lettuce, chopped thinly
- 12 slices thick-cut bacon, cooked and crumbled
Instructions:
- In a large mixing bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, celery salt, onion powder, garlic powder, smoked paprika, dill, and black pepper until smooth and well combined.
- Add the cooked and cooled macaroni, green onions, and diced tomatoes to the bowl. Toss until everything is evenly coated with the dressing.
- Cover and refrigerate until ready to serve. This helps the flavors blend together.
- Just before serving, gently fold in the chopped romaine lettuce and crumbled bacon.
- Serve chilled.
Tips for Best Results
- Add the lettuce and bacon right before serving to keep them crisp.
- Use thick-cut bacon for better texture and flavor.
- Make the pasta ahead of time and let it cool completely before mixing.
- If making in advance, reserve a little dressing to freshen it up before serving.
Serving Suggestions
This pasta salad pairs perfectly with grilled meats like burgers, chicken, ribs, or steak. It also works well as a standalone light meal on warm days.
Time & Yield
- Prep Time: 20 minutes
- Chill Time: 1 hour (optional but recommended)
- Total Time: 1 hour 20 minutes
- Servings: 8–10
Optional Variations
- Add shredded cheddar cheese for extra richness
- Swap romaine for iceberg lettuce for more crunch
- Use turkey bacon for a lighter version
- Add diced avocado just before serving for a creamy twist