Boil the elbow macaroni in salted water according to package directions until al dente. Drain and rinse under cold water to cool completely. Set aside.
2. Make the Dressing
In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth and creamy.
3. Combine the Salad
Add the cooled pasta, bacon crumbles, cherry tomatoes, chopped lettuce, green onions, and parsley to the dressing. Gently toss everything together until evenly coated.
4. Chill & Serve
Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give it a gentle stir. If it seems dry, add a splash of milk or a spoonful of mayo to loosen the texture.
Serve cold and enjoy every creamy, smoky, crunchy bite!
🔄 Variations & Add-Ins:
