2cuploosely packed thinly sliced green leaf lettuce
1/2lbbaconcooked and crumbled
Instructions
Cook the elbow macaroni in salted water per the package instructions until al dente. Drain well.
In a large mixing bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, celery salt, onion powder, garlic powder, smoked paprika, dill and black pepper to taste.
Add the drained macaroni, sliced green onion and diced tomatoes. Mix until evenly distributed then cover and chill.
Just before serving mix in the sliced green leaf lettuce and crumbled bacon. Taste and adjust the creaminess of the dressing and the amount of salt and black pepper, if needed.
Garnish with additional bacon and green onion if desired. Serve warm or chilled.