Blt Homestyle Macaroni Salad Food

BLT MACARONI SALAD

Steps:

• In a bowl, combine the first 4 ingredients. Add the macaroni, tomato and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat.

BLT MACARONI SALAD

Steps:

• Boil pasta per package directions, then drain & rinse in cold water.
• While pasta is cooking, trim most of the fat from the bacon, chop into 1-inch pieces & then panfry til almost crisp; drain on paper towels & set aside.
• In large bowl, combine mayo, vinegar, salt, pepper, celery, onion & bacon.
• Gently stir in tomato, & pasta.
• Cover tightly & refrigerate til serving.
• *Note: Original recipe reserves bacon to add right before serving. I've done both but usually mix it immediately to save time.

BLT PASTA SALAD

Steps:

• Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
• Cook the pasta according to package directions. Drain, rinse with cold water, and let cool.
• Meanwhile, in a large bowl, whisk together the mayonnaise, milk, ranch seasoning, lemon juice, parmesan cheese, and black pepper. Add the pasta, tomatoes, lettuce, onion, herbs and half of the crumbled bacon to the bowl with the dressing. Gently fold together to coat. Top with remaining bacon and serve.

SUMMER BLT MACARONI SALAD

Steps:

• In a large bowl, comine the first four ingredients; mix well.
• Add the macaroni, tomato and onions; toss to coat.
• Cover and refrigerate.
• Just before serving, add lettuce and bacon; toss to coat.

BLT PASTA SALAD WITH MAYO

Steps:

• 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.
• 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.
• Sprinkle 2 tablespoons lemon juice over the diced avocado.
• 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.

BLT PASTA SALAD

Steps:

• The night before school, cook the pasta following pack instructions and run under cold water to cool quickly. Mix in the bacon, spinach, tomatoes, crème fraîche and mustard, and season with a little salt. Spoon into an airtight container and keep overnight in the fridge.

BLT MACARONI SALAD

Steps:

• Cook macaroni according to package directions.
• Drain and rinse in cold water.
• In a large bowl combine the macaroni,green onions,tomato and celery.
• In a small bowl combine Mayonnaise,vinegar,salt and pepper.
• Pour over macaroni mixture and toss to coat.
• Cover and chill for 2 hours.
• Just before serving add bacon.

BLT MACARONI SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• At the same time, 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 let cool, 10 to 15 minutes.
• Stir mayonnaise and coleslaw dressing together in a large bowl until creamy. Add noodles, bacon, lettuce, tomatoes, and green onions. Toss well.