6 slices bacon, cooked crispy and crumbled
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
Salt and black pepper to taste
2 green onions, thinly sliced
Cook the Elbow Macaroni Pasta 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, apple cider vinegar, salt, and black pepper to make the dressing.
Add the cooked and cooled macaroni, crumbled bacon, halved cherry tomatoes, 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!
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