Couldn't be simpler BLT macaroni salad for every Summer cookout

Audrey Michels

Contributing Writer

If this isn’t summer in a bowl, well, then what is? This is a macaroni salad with a difference: no creamy, eggy, sauce weighing you down. Instead, the light vinaigrette compliments the fresh summer flavors of tomato, basil, and (of course) bacon, making it the perfect dish to bring to a summer potluck or picnic. It’s deviously simple to make, essentially just throwing everything in a bowl, but that’s what makes it the kind of recipe you’ll whip out again and again, all summer long.
Because the recipe only has a few ingredients, the better they are, the better the end result will be, so try getting your tomatoes and basil fresh from the farmer’s market if you can. If they aren’t quite in season, but you’re wishing they were, try adding a drop or two of honey to the vinaigrette to increase the sweetness just a touch.

Cooktop Cove

BLT macaroni salad with bacon

10 minutes

15 minutes

25 minutes

5oz dry macaroni pasta

3 tablespoons olive oil

Juice of 1 lemon

1 tablespoon apple cider vinegar

10-12 strips of bacon, cooked and cooled

2 ½-3 cups cherry tomatoes in a variety of colors

1 bunch fresh basil

Salt and pepper

Crushed red pepper.

3oz fresh baby spinach

Bring a large pot of salted water to a boil over a high heat.

Cook the pasta according to the instructions on the box.

Drain the pasta and rinse with cold water to stop the cooking process.

Ensure the bacon has been drained of excess oil and chop into small pieces.

Cut all of the cherry tomatoes in half.

Pluck the leaves off of the bunch of basil and lay them flat, one on top of the other. Roll them into a tube (length-wise) and slice into very thin ribbons.

In a large mixing bowl, combine the pasta, olive oil, lemon juice, apple cider vinegar, bacon pieces, cherry tomatoes, and basil. Mix well. Taste and season with salt and pepper, and crushed red pepper if you want some spice.

Add the spinach and mix well.

Serve immediately.

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