Ingredients
- 2 cups elbow macaroni (or pasta of choice)
- 1 cup cherry tomatoes, halved
- 1 cup romaine or iceberg lettuce, chopped
- 6 slices bacon, cooked and crumbled
- ½ cup shredded cheddar cheese (optional)
- ¼ cup red onion, finely diced
- ½ cup mayonnaise
- ¼ cup sour cream (or Greek yogurt for a lighter option)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar (or lemon juice)
- ½ tsp garlic powder
- Salt and black pepper to taste
Instructions
- Cook the Pasta – Boil macaroni according to package instructions until al dente. Drain and rinse with cold water.
- Prepare the Dressing – In a small bowl, mix mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Stir until smooth.
- Assemble the Salad – In a large mixing bowl, combine the cooled pasta, cherry tomatoes, lettuce, bacon, cheese, and red onion.
- Toss & Serve – Pour the dressing over the salad and mix well. Refrigerate for at least 30 minutes before serving to let the flavors meld.
- Enjoy! Serve chilled and garnish with extra bacon or cheese if desired.
Would you like any variations or substitutions? 😊