BLT Macaroni Salad

Ingredients

• 8 oz elbow macaroni
• 6 slices bacon, cooked crispy and crumbled
• 1 cup cherry tomatoes, halved
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and black pepper to taste
• 2 cups chopped lettuce
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh parsley

Instructions

1. Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water. Set aside to cool.
2. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and black pepper to make the dressing.
3. Add the cooked and cooled macaroni, crumbled bacon, halved cherry tomatoes, chopped lettuce, sliced green onions, and chopped fresh parsley to the bowl with the dressing.
4. Toss everything together until well coated with the dressing.
5. Cover the bowl and refrigerate the BLT macaroni salad for at least 1 hour before serving to allow the flavors to meld.

Serve chilled and enjoy!