BLT Pasta Salad with Mayo

This salad really does taste like a BLT sandwich!

Ingredients

• 1 (7 ounce) package elbow macaroni
• 1 pound bacon, diced
• 2 tablespoons lemon juice
• 1 large avocado, diced
• 0.5 cup mayonnaise
• 0.5 cup creamy salad dressing (such as Miracle Whip®)
• 0.3333333333333333 cup tomato-based chile sauce
• 0.25 cup lemon juice
• 2 teaspoons chicken bouillon granules
• 2 teaspoons white sugar
• 1 large tomato - cored, seeded, and diced
• 0.5 cup sliced green onion tops
• 6 cups shredded lettuce

Steps

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