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BLT Pasta Salad with Mayo

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"This salad really does taste like a BLT sandwich!"
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Ingredients

6 h 35 m servings 425 cals
Original recipe yields 8 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Set aside.
  2. Fry bacon in a large skillet over medium heat until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool.
  3. Sprinkle 2 tablespoons lemon juice over the diced avocado.
  4. Combine mayonnaise, creamy dressing, chile sauce, 1/4 cup lemon juice, chicken bouillon, and sugar. Stir in the cooked macaroni, avocado, tomato, and green onions. Cover tightly and refrigerate until well chilled, at least 6 hours. Mix in lettuce and the reserved bacon just before serving.

Nutrition Facts


Per Serving: 425 calories; 28.5 g fat; 31.7 g carbohydrates; 12.1 g protein; 31 mg cholesterol; 889 mg sodium. Full nutrition

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