Quick Gluten Free Dairy Free BLT Pasta Salad

Here’s my go-to BLT pasta salad recipe that’s both gluten and dairy free – perfect for summer gatherings or quick weeknight dinners. The classic combination of bacon, lettuce, and tomato pairs wonderfully with pasta, and a light mayo-based dressing brings it all together.

This pasta salad has become a regular at our backyard BBQs, and even my gluten-loving friends ask for the recipe. I always make a big batch because it disappears quickly, and honestly, it tastes even better the next day straight from the fridge!

What Kind of Gluten-Free Pasta Should I Use?

For pasta salads, you’ll want to pick a gluten-free pasta that holds its shape well and stays firm when chilled. Brown rice pasta or corn-based pasta tends to work best for cold dishes, while quinoa pasta can get a bit too soft. When cooking gluten-free pasta for a salad, it’s extra important to cook it just until al dente and rinse it well with cold water right after cooking – this stops the cooking process and helps prevent the noodles from sticking together. A spiral shape (like rotini or fusilli) is perfect for this recipe because the grooves catch and hold onto the creamy dressing, giving you more flavor in every bite.

Options for Substitutions

This pasta salad is super adaptable and there are plenty of ways to switch things up:

• Gluten-free pasta: Any shape of gluten-free pasta works here – try penne, bowties, or shells. If you don’t need it to be gluten-free, regular wheat pasta is perfectly fine too.
• Plant-based mayonnaise: Regular mayo works if you don’t need the recipe to be dairy-free. You could also use mashed avocado mixed with a bit of olive oil for a different twist.
• Bacon: Turkey bacon works great here, or try tempeh bacon for a vegetarian option. You can also leave it out and add extra avocado for richness.
• Cherry tomatoes: Any tomato variety works – just chop regular tomatoes into bite-sized pieces. In winter, you might want to try sun-dried tomatoes for more flavor.
• Romaine lettuce: Feel free to swap in spinach, arugula, or mixed greens. Just remember that heartier greens like romaine hold up better in the salad.
• Apple cider vinegar: White wine vinegar or lemon juice make good substitutes – use the same amount to keep the tangy kick.

Watch Out for These Mistakes While Cooking

The biggest challenge with gluten-free pasta salad is preventing the pasta from becoming mushy or clumping together – be sure to cook it just until al dente (about 1-2 minutes less than package directions), then immediately rinse with cold water to stop the cooking process.

Another common mistake is adding the lettuce too early, which can make it wilt and become soggy – instead, toss the lettuce in just before serving to maintain its crunch and freshness.

When making the dressing, avoid the temptation to add it to warm pasta as this will cause the mayo to break down and become oily – let your pasta cool completely first, and consider making extra dressing since gluten-free pasta tends to absorb more sauce than regular pasta.

For the best flavor and texture, try cutting your cherry tomatoes and avocado into similar-sized pieces, and if you’re making this ahead, wait to add these ingredients until just before serving to prevent the avocado from browning and the tomatoes from making the salad watery.

What to Serve With BLT Pasta Salad?

This BLT pasta salad works great as a main dish for lunch, but you can also serve it alongside some simple sides to make it a more filling meal. A bowl of fresh fruit like watermelon or grapes adds a sweet contrast to the savory pasta salad and helps keep the meal light and refreshing. If you’re serving this at a cookout or picnic, it pairs perfectly with grilled chicken or turkey burgers to make it more substantial. For a quick weeknight dinner, I like to serve it with some corn on the cob or a simple green side salad dressed with just olive oil and lemon juice to keep things easy and casual.

Storage Instructions

Keep Fresh: This BLT pasta salad is best enjoyed within 24 hours of making it. Keep it in an airtight container in the fridge, but I recommend storing the lettuce separately to prevent it from getting soggy. When you’re ready to eat, just toss the lettuce in with the rest of the ingredients.

Make Ahead: Want to prep this ahead? Cook the pasta, prep the veggies (except the avocado), and make the dressing up to 2 days in advance. Store each component separately in the fridge. When it’s time to serve, dice the avocado, combine everything, and add the lettuce last for the freshest results.

Leftovers: If you have leftovers with the lettuce mixed in, they’ll keep for about a day in the fridge, though the lettuce might get a bit wilted. The pasta salad without lettuce will stay good for up to 3 days – just know that the avocado might brown a bit, but it’s still safe to eat!

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 30-40 g
• Fat: 150-160 g
• Carbohydrates: 100-120 g

Ingredients

For the salad:

• 1 head chopped romaine lettuce (cut into 1/2-inch pieces)
• 12 oz cooked crumbled bacon (I use Oscar Mayer for convenience)
• 12 oz gluten-free pasta spirals
• 1 box halved cherry tomatoes
• 1 diced avocado

For the dressing:

• 1 tsp minced garlic (freshly minced for best flavor)
• 2/3 cup plant-based mayonnaise (I like Follow Your Heart Vegenaise)
• salt to taste
• fresh chives for garnish
• pepper to taste
• 1/4 cup finely chopped red onion
• 2 tbsp apple cider vinegar

Step 1: Cook and Prepare the Pasta

Begin by boiling the pasta according to the directions on the box until it’s al dente.

Once cooked, rinse the pasta in cold water to stop the cooking process and drain it well.

Transfer the pasta to a large mixing bowl, ensuring it’s ready to combine with other ingredients.

Step 2: Cook and Crumble the Bacon

While the pasta is boiling, prepare your bacon.

For stovetop cooking, fry the bacon in a cast iron skillet over medium-high heat, turning until both sides are crisp.

Alternatively, cook it in the oven by placing aluminum foil on a cookie sheet, laying the bacon strips without overlapping, and baking at 425°F for 12-15 minutes until crisp.

Once cooked, drain the bacon on a paper towel to remove excess fat.

After the bacon cools, crumble it and add it to the mixing bowl with the pasta.

Step 3: Prepare Vegetables and Combine

Wash and chop the lettuce, and halve the cherry tomatoes.

Add the prepared lettuce and tomatoes to the mixing bowl with the pasta and bacon, ready to be combined into the salad.

Step 4: Make the Dressing

In a small bowl, combine the dressing ingredients: finely chopped red onion, vegan mayonnaise, apple cider vinegar, minced garlic, and salt and pepper to taste, ensuring the mixture is seasoned well.

If the dressing appears too thick, thin it with a bit of rice milk to achieve your preferred consistency.

Step 5: Dress the Salad

Gradually dress the pasta salad using the prepared dressing.

Start by adding half of the dressing to the bowl, then toss and stir to ensure all ingredients are evenly coated.

Continue adding dressing to your liking, ensuring the salad is as coated as desired.

Step 6: Add Final Toppings and Serve

Mince fresh chives and cube the avocado.

Top the salad with the avocado and chives for added flavor and texture.

Serve the salad immediately, either at room temperature or refrigerated.

If refrigerating before serving, consider reserving a little dressing to re-dress the salad just before serving, as the pasta can soak up some of the dressing and dry out slightly.