Quick Gluten-Free Dairy-Free BLT Pasta Salad Recipe

Introduction

This quick gluten-free and dairy-free BLT pasta salad is a delicious twist on the classic sandwich. Combining crispy bacon, fresh lettuce, and juicy tomatoes with firm gluten-free pasta and a light mayo-based dressing, it’s perfect for summer gatherings or easy weeknight meals.

Ingredients

• 1 box (12 oz) gluten-free pasta spirals
• 1 avocado, diced
• 1 package cooked bacon, crumbled (12 oz)
• 1 box cherry tomatoes, halved
• 1 head romaine lettuce, cleaned and chopped
• 1/4 cup red onion, finely chopped
• 2/3 cup plant-based mayonnaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon minced garlic (about 2 cloves)
• Salt to taste
• Pepper to taste
• Optional: chopped fresh chives for garnish

Instructions

1. Step 1: Boil the gluten-free pasta according to package directions until al dente. Immediately rinse with cold water to stop cooking and drain well. Transfer to a large mixing bowl.
2. Step 2: Cook bacon until crisp either in a skillet over medium-high heat or in a 425°F oven on foil-lined sheet for 12-15 minutes. Drain on paper towels, crumble, and add to the pasta bowl.
3. Step 3: Wash and chop the romaine lettuce and halve the cherry tomatoes. Add to the bowl with pasta and bacon.
4. Step 4: In a small bowl, mix red onion, plant-based mayonnaise, apple cider vinegar, minced garlic, salt, and pepper. Thin with a little rice milk if needed to reach desired consistency.
5. Step 5: Add half of the dressing to the pasta mixture and toss gently to coat. Add more dressing as needed until evenly coated.
6. Step 6: Top the salad with diced avocado and chopped chives. Serve immediately at room temperature or chilled. If refrigerated, reserve some dressing to freshen before serving.

Tips & Variations

• Use brown rice or corn-based gluten-free pasta for better texture in chilled salads.
• Substitute turkey bacon or tempeh bacon for a different protein option.
• Swap romaine for spinach or arugula, but choose heartier greens to prevent sogginess.
• Replace apple cider vinegar with lemon juice or white wine vinegar for a different tang.
• Make ahead by prepping pasta and dressing up to two days in advance; add avocado and lettuce just before serving to keep fresh.

Storage

Store the salad in an airtight container in the fridge for up to 24 hours, keeping the lettuce separate to avoid sogginess. Reheat is not necessary, but if chilled, let it sit at room temperature for a few minutes before serving. Without lettuce, the salad lasts up to 3 days, though avocado may brown.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of gluten-free pasta is best for this salad?

Choose firm gluten-free pasta like brown rice or corn-based varieties that hold shape and don’t become mushy when chilled. Spiral shapes such as rotini or fusilli work best to hold the dressing.

Can I use regular mayonnaise instead of plant-based?

Yes, regular mayo works fine if you don’t need the salad to be dairy-free. You can also try mashed avocado mixed with olive oil for a creamy dressing alternative.

Quick Gluten-Free Dairy-Free BLT Pasta Salad Recipe

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A quick and refreshing gluten-free and dairy-free BLT pasta salad combining crispy bacon, fresh romaine lettuce, juicy cherry tomatoes, and creamy avocado with a light mayo-based dressing. Perfect for summer gatherings, potlucks, or a hearty weeknight meal, this salad delivers classic BLT flavors with a twist, designed to accommodate dietary restrictions without sacrificing taste or texture.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6–8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad:

• 1 box (12 oz) gluten-free pasta spirals (brown rice or corn-based recommended)
• 1 avocado, diced
• 1 package cooked bacon, crumbled (12 oz)
• 1 box cherry tomatoes, halved
• 1 head romaine lettuce, washed and chopped

Dressing:

• 1/4 cup red onion, finely chopped
• 2/3 cup plant-based mayonnaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon minced garlic (about 2 cloves)
• Salt to taste
• Pepper to taste
• Optional: chopped fresh chives for garnish

Instructions

1. Cook and Prepare the Pasta: Boil the gluten-free pasta per package instructions until al dente (about 1-2 minutes less than recommended). Immediately rinse with cold water to halt cooking and prevent sticking. Drain thoroughly and transfer to a large mixing bowl.
2. Cook and Crumble the Bacon: Cook bacon either by frying in a cast iron skillet over medium-high heat until crisp, turning to brown both sides, or bake in the oven at 425°F for 12-15 minutes on foil-lined cookie sheet without overlapping. Drain on paper towels, let cool, then crumble and add to the pasta bowl.
3. Prepare Vegetables and Combine: Chop romaine lettuce and halve cherry tomatoes. Add them to the mixing bowl with pasta and bacon, keeping lettuce separate if storing ahead to avoid wilting.
4. Make the Dressing: In a small bowl, whisk together finely chopped red onion, plant-based mayonnaise, apple cider vinegar, minced garlic, salt, and pepper. Thin with a splash of rice milk if the dressing is too thick, achieving your desired consistency.
5. Dress the Salad: Add half of the dressing to the pasta mixture first, tossing well to coat all ingredients evenly. Continue adding more dressing as needed to suit your taste and ensure the salad is well coated.
6. Add Final Toppings and Serve: Just before serving, dice avocado and mince fresh chives, then gently fold them into the salad or sprinkle on top. Serve immediately at room temperature or chilled. If made ahead, reserve some dressing to refresh the salad prior to serving as pasta may absorb dressing over time.

Notes

• Cook gluten-free pasta al dente and rinse immediately to prevent mushy texture and clumping.
• Add lettuce only just before serving to maintain crispness and prevent wilting.
• Avoid dressing warm pasta to stop mayonnaise from breaking and becoming oily.
• If preparing ahead, store lettuce and avocado separately to keep salad fresh and vibrant.
• For substitution, regular pasta can be used if gluten is not a concern, and regular mayonnaise can replace plant-based mayo if dairy is acceptable.
• Turkey bacon or tempeh bacon works as alternative proteins; add extra avocado for richness if bacon is omitted.
• Choose spiral-shaped gluten-free pasta like rotini or fusilli for best dressing adherence.

Keywords: BLT pasta salad, gluten free pasta salad, dairy free salad, bacon lettuce tomato pasta, summer salad, quick pasta salad, plant-based mayonnaise, gluten free recipes, dairy free recipes, picnic salad