Description
Few flavor combinations deliver quite like the classic BLT. That irresistible mix of smoky bacon, crisp lettuce, and juicy tomatoes has been winning hearts for generations. Now imagine transforming those beloved flavors into a crowd-pleasing pasta salad that’s both gluten free and dairy free. This Gluten Free Dairy Free BLT Pasta Salad brings together everything you love about the iconic sandwich in a refreshing, shareable dish that’s perfect for potlucks
Ingredients
Base Ingredients:
- 12 oz gluten-free pasta (penne or rotini work beautifully)
- 8 strips thick-cut bacon, crisped and crumbled into substantial pieces
- 2 cups romaine lettuce, chopped into bite-sized ribbons
- 1½ cups cherry tomatoes, halved to release their sweet juices
- ½ cup red onion, finely diced for a gentle bite
Creamy Dressing:
- ¾ cup dairy-free mayonnaise (use a quality brand for best flavor)
- 2 tablespoons apple cider vinegar for bright tanginess
- 1 tablespoon Dijon mustard
- 2 teaspoons maple syrup to balance the acidity
- ½ teaspoon garlic powder
- Salt and freshly cracked black pepper to taste
Substitution Suggestions:
- Swap bacon for coconut bacon or smoked tempeh for plant-based versions
- Use regular pasta if gluten isn’t a concern
- Try avocado oil mayo for a different flavor profile
- Add diced avocado for extra creaminess
Instructions
Bring a large pot of salted water to a rolling boil. Add your gluten-free pasta and cook according to package directions, usually about 10-12 minutes. Gluten-free pasta can go from perfect to mushy quickly, so taste-test a minute before the recommended time. Drain thoroughly and rinse under cold water to stop the cooking process and remove excess starch. Let the pasta drain completely in the colander while you prep other components—soggy pasta leads to watery salad.
While your pasta cooks, lay bacon strips in a cold skillet, then turn heat to medium. This gradual heating renders the fat beautifully, creating extra-crispy bacon. Cook for 8-10 minutes, flipping occasionally, until deeply golden and crisp. Transfer to a paper towel-lined plate to drain excess grease. Once cooled slightly, crumble into hearty pieces—not too fine, as you want satisfying bacon bites throughout the salad.
In a medium bowl, combine dairy-free mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, and garlic powder. Whisk vigorously until smooth and emulsified. The vinegar and mustard provide tang that cuts through the richness, while maple syrup adds subtle sweetness. Season generously with salt and pepper—taste and adjust until it’s bright and flavorful. Remember, this dressing needs to season all the pasta, so don’t be shy with seasoning.
In your largest mixing bowl, combine the cooled pasta, crumbled bacon, halved cherry tomatoes, and diced red onion. Pour the dressing over everything and toss gently but thoroughly, ensuring every pasta piece gets coated. The key here is gentleness—aggressive mixing can break down the tomatoes and bruise the lettuce you’ll add next.
Right before serving, fold in the chopped romaine lettuce. Adding lettuce at the last moment keeps it crisp and prevents wilting. Toss gently once more, taste, and adjust seasoning if needed. The lettuce should remain bright green and crunchy, providing textural contrast to the tender pasta and chewy bacon.
Nutrition
- Calories: 380
- Sodium: 520mg
- Fat: 18g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g