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Cook the Macaroni: Boil the macaroni pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Transfer the cooked macaroni to a large mixing bowl.
Prepare the Ingredients: Cook the bacon until crispy, then crumble or chop it into bite-sized pieces. Halve the cherry tomatoes and thinly slice the lettuce. Chop the green onions.
Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined.
Assemble the Salad: Add the crumbled bacon, halved cherry tomatoes, sliced lettuce, and chopped green onions to the bowl with the cooked macaroni. Pour the dressing over the ingredients and toss until everything is evenly coated.
Chill and Serve: Cover the bowl with plastic wrap and refrigerate the BLT Macaroni Salad for at least 1 hour to allow the flavors to meld together. Before serving, give the salad a final toss and adjust the seasoning if necessary.