BLT Pasta Salad with Mayo
This salad really does taste like a BLT sandwich!
- Serves: 8 persons
- 1(7 ounce) package elbow macaroni
- 1pound bacon, diced
- 2tablespoons lemon juice
- 1large avocado, diced
- ½cup mayonnaise
- ½cup creamy salad dressing (such as Miracle Whip®)
- ⅓cup tomato-based chile sauce
- ¼cup lemon juice
- 2teaspoons chicken bouillon granules
- 2teaspoons white sugar
- 1large tomato - cored, seeded, and diced
- ½cup sliced green onion tops
- 6cups shredded lettuce
Step 1Bring 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 2Fry 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 3Sprinkle 2 tablespoons lemon juice over the diced avocado.
Step 4Combine 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.