Ingredients with Measurements:
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound bacon, cooked and crumbled
- 2 cups cherry tomatoes, halved
- 2 cups lettuce, chopped
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Colander
Step-by-step instructions:
1. Cook the macaroni according to package instructions. Drain and rinse with cold water.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, milk, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
3. Add the cooked macaroni, crumbled bacon, cherry tomatoes, and chopped lettuce to the mixing bowl. Toss to combine.
4. Cover and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Refrigerate for at least 1 hour before serving.
Serving size:
- Makes 8 servings.
Nutritional information:
- Calories: 520
- Fat: 39g
- Carbohydrates: 26g
- Protein: 17g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Any type of pasta can be used instead of elbow macaroni.
- Turkey bacon can be substituted for regular bacon.
Variations:
- Add diced avocado for a creamy twist.
- Use different types of lettuce, such as arugula or spinach.
- Add sliced green onions for a pop of color and flavor.
Tips and tricks:
- Cook the bacon until it is crispy for the best texture.
- Rinse the macaroni with cold water to stop the cooking process and prevent it from becoming mushy.
- Make the salad ahead of time and refrigerate for up to 2 days.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Serve cold.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with extra bacon and cherry tomatoes.
Garnishes:
- Extra bacon
- Cherry tomatoes
- Sliced green onions
Pairings:
- Grilled chicken
- Corn on the cob
- Watermelon slices
Suggested side dishes:
- Potato salad
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the salad is too dry, add more mayonnaise or sour cream.
- If the salad is too wet, add more pasta.
Food safety advice:
- Keep the salad refrigerated until ready to serve.
- Discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- The BLT sandwich originated in the early 1900s and became popular in the United States during World War II.
Flavor profiles:
- Creamy, salty, and tangy.
Serving suggestions:
- Serve as a side dish or as a main course.
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Taste: Creamy, Tangy, Savory, Bacon, Herbaceous