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Gluten-Free Dairy-Free BLT Pasta Salad

A refreshing and hearty pasta salad that combines the flavors of a classic BLT, perfect for warm-weather gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz gluten-free pasta Choose a high-quality brand.
  • 1 cup cherry tomatoes, halved
  • 1 cup romaine lettuce, chopped
  • 1/4 cup red onion, diced
Dressing and Toppings
  • 1/4 cup dairy-free mayonnaise Can substitute with hummus or avocado.
  • 1 tablespoon apple cider vinegar
Protein Option
  • 4 slices bacon (or turkey bacon for dairy-free) Can substitute with crispy baked tempeh or mushrooms for vegan option.

Method
 

Preparation
  1. Cook the gluten-free pasta according to package instructions. Drain and let it cool.
  2. In a skillet, cook the bacon until crispy. Remove and let it cool, then chop into pieces.
Assembly
  1. In a large bowl, combine the cooled pasta, bacon, cherry tomatoes, romaine lettuce, and red onion.
  2. In a small bowl, mix together the dairy-free mayonnaise, apple cider vinegar, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
Serving
  1. Serve chilled, optionally allowing it to chill in the fridge for at least 30 minutes for enhanced flavors.

Notes

Perfect for lunches, picnics, or light dinners. Store in an airtight container in the fridge for 3-4 days. For maximum freshness, prep ingredients separately and combine them just before serving.