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5
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BLT Macaroni Salad Recipe
Created by:
Brooke Farmer
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Print Recipe
Pin Recipe
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
8
servings
This creamy pasta salad has bacon, spinach, and tomato with whole wheat pasta, perfect for a healthy option on the potluck table!
Ingredients
4
slices
center-cut bacon
8
ounces
whole wheat elbow macaroni
1/2
cup
plain, non-fat Greek yogurt
2
tbsp
light mayonnaise
1
tsp
lemon juice
1/2
tsp
black pepper
1/4
tsp
salt
1
medium tomato,
diced
2
cups
baby spinach
Instructions
Preheat the oven to 400°F. Place a cooling rack that fits a rimmed baking sheet. Lay the bacon strips on the rack and bake for 15 minutes.
When it's cool enough to touch, crumble the bacon into bite-size pieces, and safely discard the fat.
In a large stock pot of salted water, cook the pasta according to package directions for al dente.
While the pasta is cooking, make the dressing: In a large bowl, stir together the yogurt, mayonnaise, lemon juice, black pepper, and salt; set aside.
Drain the cooked noodles and run them under cold water to quickly cool them down. Add the noodles to the set-aside dressing bowl.
Add the tomatoes and spinach, and toss gently to combine. Sprinkle the crumbled bacon pieces on top of the salad before serving. Serve chilled.
Notes
Calories from Fat: 31
WWP+: 3
SmartPoints: 4
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