Side
BLT Macaroni Salad
Creamy elbows glisten with a light tomato-mayo dressing that tastes bright and savory, while bits of crisp bacon and tender spinach add smoky crunch and fresh green flavor in every bite.
- Total
- 22 min
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 7
Nutrition per Serving
- Calories
- 149
- Protein
- 6g
- Carbs
- 27g
- Fat
- 5g
- Fiber
- 4g
- Sodium
- 147mg
Ingredients
- 8 oz uncooked elbows (low carb or whole grain (brown rice pasta for gf))
- 4 slices 25% reduced fat center cut bacon
- 2 large ripe tomatoes (beefsteak or vine ripe, diced small)
- 4 tbsp reduced fat mayonnaise (I used Hellman's)
- salt and fresh pepper, to taste
- 2 cup baby spinach
Instructions
- In a large skillet cook bacon on medium-low heat until crispy on both sides.
- In a large pot of boiling salted water, cook pasta according to package directions.
- Chop tomatoes and combine it along with any accumulated juice with mayonnaise and pepper in a medium bowl.
- Drain pasta and rinse with cold water to cool.
- Combine pasta with tomatoes and spinach mixing well. Toss in bacon right before serving.