Description
Quick Gluten Free Dairy Free BLT Pasta Salad is the perfect summer dish, combining the classic flavors of a BLT with the heartiness of pasta. This quick and easy recipe is gluten-free and dairy-free, making it ideal for those with dietary restrictions. In just 35 minutes, you can whip up a vibrant salad packed with crispy bacon, fresh cherry tomatoes, creamy avocado, and crunchy romaine lettuce. The plant-based dressing ties everything together, creating a deliciously satisfying meal perfect for picnics, potlucks, or weeknight dinners. Enjoy it as a main course or side dish; it’s versatile enough to please everyone at the table!
Ingredients
Scale
- 12 oz gluten-free pasta spirals
- 1 avocado, diced
- 12 oz cooked bacon, crumbled
- 1 box cherry tomatoes, halved
- 1 head romaine lettuce, chopped
- 1/4 cup red onion, chopped finely
- 2/3 cup plant-based mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon minced garlic
- Salt to taste
- Pepper to taste
Instructions
- Cook gluten-free pasta in boiling salted water until al dente. Drain and rinse with cold water.
- Chop romaine lettuce, dice avocado, and halve cherry tomatoes. Place in a large mixing bowl.
- In a separate bowl, mix together red onion, plant-based mayonnaise, apple cider vinegar, minced garlic, salt, and pepper until smooth.
- Add cooled pasta to the vegetable mixture and pour in the dressing. Toss gently to combine.
- Serve immediately or refrigerate for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 398
- Sugar: 3g
- Sodium: 575mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 30mg