A creamy, refreshing macaroni salad inspired by the flavors of a classic BLT. This version brings together juicy tomatoes, crisp greens, and elbow macaroni in a tangy mayo-sour cream dressing. It’s a crowd-pleasing side dish that fits right in at summer cookouts, potlucks, or weekday lunches.

Why I Love This Recipe

I love how light yet satisfying this salad is. The pasta soaks up the creamy dressing perfectly, while the tomatoes and greens add freshness and a little crunch. It’s quick to throw together, and the flavors only get better as it chills. I always find it easy to prepare ahead, and it's versatile enough to pair with just about anything.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

16 oz (about 450 g) elbow macaroni, uncooked
¾ cup mayonnaise
¼ cup sour cream
3 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon salt
1½ teaspoon ground black pepper
1 cup diced, seeded tomato
1 cup roughly chopped baby spinach (or lettuce)

directions

I cook the elbow macaroni according to package directions until al dente, then drain it well.
In a large bowl, I whisk together the mayonnaise, sour cream, rice vinegar, garlic powder, salt, and black pepper.
I add the cooked macaroni to the dressing and toss until evenly coated.
I gently fold in the diced tomato and chopped greens.
I cover and chill the salad in the refrigerator until ready to serve.

Servings and timing

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yields: Serves 16

Variations

I sometimes mix in shredded carrots, chopped cucumber, or corn for added texture.
Romaine, arugula, or iceberg all work well in place of spinach depending on what I have on hand.
A sprinkle of shredded cheddar or a spoonful of crumbled feta gives it a nice flavor boost.
A dash of smoked paprika or cayenne adds a little warmth and depth.

storage/reheating

I store the salad in an airtight container in the fridge for up to 2 days. I like to stir in the greens just before serving so they stay crisp. This salad is meant to be served cold and doesn't need to be reheated.

FAQs

Can I make this ahead of time?

Yes, I often prepare it several hours or even a day in advance. It tastes even better after some time in the fridge.

What type of greens work best?

I usually use baby spinach, but chopped romaine, iceberg, or even arugula all work nicely.

Can I use a different kind of vinegar?

Yes, I’ve tried apple cider vinegar and white wine vinegar, and both give the dressing a great tangy kick.

What if it seems dry after chilling?

I just stir in a little more mayo or sour cream before serving to bring the creaminess back.

Can I add other vegetables?

Absolutely—cucumbers, shredded carrots, bell peppers, or even peas make great additions for extra color and crunch.

Conclusion

This BLT Macaroni Salad is creamy, fresh, and packed with flavor. It’s an easy, reliable side dish that works well for any gathering or simple family meal. I always enjoy how well it holds up in the fridge and how quickly it disappears once served.