BLT Pasta Salad with Mayo

Chill this macaroni BLT salad ahead of time to enjoy the most flavor-packed combo of avocado, tomato, scallions, and bacon under a tangy lemon-chile dressing.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 425 Calories

Ingredients

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

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 the diced avocado.

Step 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.