Chill this BLT pasta salad with mayo recipe before serving for the boldest, flavor-packed avocado, tomato, scallions, and bacon salad experience.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
425 Calories
Recipe Instructions
Step 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.
Step 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.
Step 3
Sprinkle 2 tablespoons lemon juice over avocado.
Step 4
Combine mayonnaise, creamy dressing, chile sauce, 1/4 cup lemon juice, chicken bouillon, and sugar. Fold in macaroni, avocado, tomato, and green onions until well combined. Cover tightly and refrigerate until well chilled, at least 6 hours. Mix in lettuce and reserved bacon just before serving.
Ingredients
2 teaspoons white sugar
2 tablespoons lemon juice
1 pound bacon, diced
2 teaspoons chicken bouillon granules
1 (7 ounce) package elbow macaroni
1 large avocado, diced
6 cups shredded lettuce
1 large tomato - cored, seeded, and diced
0.25 cup lemon juice
0.5 cup mayonnaise
0.5 cup creamy salad dressing (such as Miracle Whip®)
