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Best Gluten Free Dairy Free BLT Pasta Salad

A light yet hearty pasta salad that captures the essence of a classic BLT sandwich, perfect for summer gatherings or quick dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz Gluten-Free Pasta Choose your favorite shape, such as penne or rotini.
  • 1 cup Cherry Tomatoes Sweet and bursting with flavor. Ripe Roma tomatoes can be used as a substitute.
  • 2 cups Romaine Lettuce Chopped into ribbons; kale can be a substitute.
Bacon and Dressing
  • 4 slices Crispy Bacon Opt for nitrate-free, hormone-free options.
  • ½ cup Dairy-Free Mayonnaise Brands like Vegenaise work well.
  • 2 tablespoons Apple Cider Vinegar Adds a zesty kick.
  • to taste Salt and Pepper Essential for flavoring.

Method
 

Preparation
  1. Cook the Pasta: Follow the package instructions to cook your gluten-free pasta until al dente, typically about 8-10 minutes. Remember to salt the water for flavor.
  2. Prepare the Bacon: While the pasta cooks, crisp up the bacon in a skillet over medium heat until golden brown. Transfer to a paper towel to drain excess grease and chop into bite-sized pieces.
  3. Chop the Vegetables: Halve the cherry tomatoes and chop the romaine lettuce into ribbons.
Mixing and Serving
  1. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, chopped bacon, tomatoes, and lettuce.
  2. Make the Dressing: In a small bowl, whisk together the dairy-free mayonnaise, apple cider vinegar, salt, and pepper.
  3. Toss and Serve: Drizzle the dressing over the pasta mixture and toss gently until well coated. Serve chilled or at room temperature.

Notes

This salad is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. To keep the lettuce crisp, keep the dressing separate until serving.