Combining two classic American dishes—BLTs and macaroni salad—this modern creation is comfort food at its best. The bacon, lettuce, and tomato sandwich descended from Victorian-era England and their tea sandwich tradition of the 19th century. An American recipe for BLTs—including a slice of turkey—is found in a 1903 Good Housekeeping cookbook. As for the origins of macaroni salad, immigrants to America brought pasta recipes in various forms. Italian Americans helped popularized the use of pasta, embracing it in Italy since the 13th century for its affordability and long shelf life. As with most pasta salad recipes, a wide variety of ingredients can take pasta from simply good to great, as in this recipe.
Recipe Servings: 4
Ingredients
- 16 oz elbow macaroni, uncooked
- ¾ cup mayonnaise
- ¼ cup sour cream
- 3 Tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp salt
- 1½ tsp ground black pepper
- 8 pieces of cooked bacon, crumbled
- 1 cup tomato, seeded and diced
- 1 cup baby spinach, roughly chopped
Directions
- Bring a large pot of salted water to a boil.
- Add macaroni and boil 7–8 minutes or until tender.
- Drain noodles.
- Stir together mayonnaise, sour cream, rice vinegar, garlic powder, salt, pepper, bacon, tomato, and spinach in a large bowl.
- Add the cooked pasta, stirring until coated.
- Cover and refrigerate until ready to serve.
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