Creamy BLT Macaroni Salad Recipe for Summer Picnics

Imagine your favorite BLT sandwich and a summer macaroni salad eloping and having a baby — that’s exactly this recipe: a bright, creamy BLT Macaroni Salad that brings together crisp bacon, ripe tomatoes, tender pasta and fresh greens for an ideal picnic or potluck side.

BLT Macaroni Salad

This BLT-inspired pasta salad makes a great summer side dish — especially for a Father’s Day picnic or any backyard gathering. It has all the familiar flavors of a BLT (bacon, lettuce and tomato) with the comforting texture of macaroni salad. The “L” in this version comes from baby spinach, which adds color and nutrients while keeping the salad light and fresh.

Choose the pasta you and your family prefer. Whole wheat, low-carb, or brown rice (for gluten-free) all work, and the points and calories are similar depending on the product. To keep the salad from becoming dry, toss the dressing with the pasta shortly before serving rather than letting it sit for hours. This helps avoid needing extra mayonnaise later.

For bacon, center-cut reduced-fat bacon cooks up crisp with less grease; turkey or chicken bacon are good alternatives if you don’t eat pork. Crisp the bacon slowly in a skillet over medium-low heat so it renders fat and browns evenly. Drain it on paper towels and crumble just before adding to the salad to preserve its crunch.

Related recipe ideas

Greek Pasta Salad (variation with olives, feta, cucumbers)
Macaroni Salad with Tomatoes (simple summer version)
Chilled Italian Shrimp Tortellini Pasta Salad (seafood option)
Warm Pasta Salad with Zucchini and Corn (seasonal summer vegetables)
Pasta Salad with Baby Greens and Sun-Dried Tomatoes (leafy greens and tang)

BLT Macaroni Salad

Yield: 7 servings • Serving size: 1 cup

Prep: 10 mins • Cook: 45 mins • Total: 55 mins

Calories: 149 • Protein: 5.5 g • Carbs: 26.5 g • Fat: 4.5 g • Fiber: 4 g

Dads (and many others) love bacon, so turning a classic BLT into a chilled summer pasta salad feels like a no-brainer. This version is light, easy to assemble, and flexible to accommodate dietary needs.

Course: Salad, Side Dish • Cuisine: American

Ingredients

8 oz uncooked elbow macaroni — low carb, whole grain, or brown rice pasta for gluten-free
4 slices 25% reduced-fat center cut bacon (or turkey/chicken bacon)
2 large ripe tomatoes, beefsteak or vine ripe, diced small
4 tbsp reduced-fat mayonnaise
Salt and freshly ground black pepper, to taste
2 cups baby spinach, roughly chopped or left whole depending on preference

Instructions

Cook the bacon: In a large skillet over medium-low heat, cook the bacon until crispy on both sides. Transfer to paper towels to drain, then crumble or chop into bite-size pieces.
Cook the pasta: In a large pot of boiling salted water, cook the elbow macaroni according to the package directions until al dente. Drain and rinse with cold water to stop the cooking and cool the pasta.
Make the dressing: Chop the tomatoes and combine them, along with any juice, with the reduced-fat mayonnaise and a few cracks of fresh black pepper in a medium bowl. Taste and season with salt if needed.
Assemble the salad: In a large bowl, combine the cooled pasta, tomato-mayo mixture and baby spinach. Mix gently so the spinach wilts slightly from the dressing but stays bright and fresh.
Finish with bacon: Toss in the crumbled bacon right before serving so it stays crisp. Adjust seasoning and add more pepper or a pinch of salt if desired.

Tips, Variations and Storage

Make this salad just before serving when possible. Pasta salads dressed with mayonnaise can dry out if stored too long; if you must make it ahead, keep the bacon separate and fold it in just before serving. You can also reserve a small extra spoonful of dressing to refresh the salad if it seems dry after chilling.

Variations:

Swap baby spinach for romaine or mixed salad greens for a different texture.
Add a splash of apple cider vinegar or lemon juice to the mayo for brightness.
For a lighter dressing, mix half Greek yogurt and half mayonnaise.
Make a vegetarian version by substituting smoked tempeh or plant-based bacon for the pork bacon.

Storage: Refrigerate leftovers in an airtight container for up to 2–3 days. Note that the bacon will soften over time; re-crisp leftover bacon in a skillet or oven if you prefer.

Serving suggestions: Serve chilled or at cool room temperature alongside grilled meats, burgers, or as part of a summer buffet. It pairs well with fresh fruit and crisp vegetables for a balanced picnic plate.

Nutrition Notes

The nutrition values listed are per 1-cup serving and approximate: about 149 calories, 5.5 g protein, 26.5 g carbohydrates, 4.5 g fat and 4 g fiber. Values will vary depending on the exact pasta and bacon you use.