BLT Macaroni Salad

Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water. Set aside to cool.
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and black pepper to make the dressing.
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.
Toss everything together until well coated with the dressing.
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!
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes (+ chilling time) | Servings: 6 | Kcal: 320 per serving
Tips:
You can customize this salad by adding other ingredients such as diced avocado, shredded cheese, or chopped hard-boiled eggs.
For a lighter version, you can use Greek yogurt instead of mayonnaise and sour cream.
Make sure to cook the bacon until crispy for the best texture and flavor in the salad.