Quick Gluten-Free Dairy-Free BLT Pasta Salad Recipe

Introduction

This Quick Gluten Free Dairy Free BLT Pasta Salad is a fresh and flavorful twist on the classic BLT. Packed with crisp lettuce, juicy cherry tomatoes, creamy avocado, and smoky bacon, it’s perfect for a light lunch or a summer picnic. Plus, the plant-based dressing keeps it dairy-free and allergy-friendly.

Ingredients

• 1 head chopped romaine lettuce (cut into 1/2-inch pieces)
• 12 oz cooked crumbled bacon (Oscar Mayer recommended for convenience)
• 12 oz gluten-free pasta spirals
• 1 box halved cherry tomatoes
• 1 diced avocado
• 1 tsp minced garlic (freshly minced for best flavor)
• 2/3 cup plant-based mayonnaise (such as 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

Instructions

1. Step 1: Cook the gluten-free pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Transfer to a large mixing bowl.
2. Step 2: Cook the bacon either on the stovetop in a skillet over medium-high heat until crisp, or bake in the oven at 425°F for 12-15 minutes on foil-lined sheet. Drain on paper towels, crumble, and add to the bowl with pasta.
3. Step 3: Wash and chop the romaine lettuce and halve the cherry tomatoes. Add these to the mixing bowl with pasta and bacon.
4. Step 4: In a small bowl, whisk together minced garlic, plant-based mayonnaise, finely chopped red onion, apple cider vinegar, salt, and pepper. If the dressing is too thick, thin with a splash of rice milk.
5. Step 5: Pour half the dressing over the pasta mixture and gently toss to coat. Add more dressing as desired to evenly coat the salad.
6. Step 6: Cube the diced avocado and mince fresh chives. Top the salad with these just before serving. Serve immediately at room temperature or chilled.

Tips & Variations

• Reserve extra dressing if refrigerating the salad, then add just before serving to keep pasta from drying out.
• Swap out bacon for turkey bacon or tempeh bacon for a different protein option.
• Add a squeeze of fresh lemon juice to the dressing for extra brightness.
• Use your favorite gluten-free pasta shapes if spirals aren’t available.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The pasta may absorb the dressing, so it’s best to reserve some dressing to re-toss the salad before serving. If adding avocado in advance, toss with a little lemon juice to prevent browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours ahead, but it’s best to add the avocado and fresh chives just before serving for optimal texture and flavor.

Is this recipe suitable for vegans?

This recipe contains bacon, which is not vegan. To make it vegan, substitute the bacon with a plant-based alternative and ensure the mayonnaise is vegan.

Quick Gluten-Free Dairy-Free BLT Pasta Salad Recipe

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4.5 from 117 reviews

A quick and easy gluten-free, dairy-free BLT pasta salad featuring crispy bacon, fresh romaine lettuce, cherry tomatoes, and creamy avocado, all tossed in a tangy plant-based mayo dressing. Perfect as a hearty side or light lunch.

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

Ingredients

Scale 1x2x3x

For the Salad:

• 1 head chopped romaine lettuce (cut into 1/2-inch pieces)
• 12 oz cooked crumbled bacon (Oscar Mayer recommended)
• 12 oz gluten-free pasta spirals
• 1 box halved cherry tomatoes (about 10–12 oz)
• 1 diced avocado

For the Dressing:

• 1 tsp minced garlic (freshly minced)
• 2/3 cup plant-based mayonnaise (Follow Your Heart Vegenaise recommended)
• Salt to taste
• Fresh chives for garnish
• Pepper to taste
• 1/4 cup finely chopped red onion
• 2 tbsp apple cider vinegar
• Optional: rice milk, to thin dressing if needed

Instructions

1. Cook and Prepare the Pasta: Begin by boiling the gluten-free pasta spirals according to the package directions until al dente. Once cooked, rinse under cold water to stop cooking and drain thoroughly. Transfer the cooled pasta to a large mixing bowl to prepare for combining with other ingredients.
2. Cook and Crumble the Bacon: While the pasta cooks, prepare the bacon. On the stovetop, fry the bacon in a cast iron skillet over medium-high heat, turning occasionally until crisp on both sides. Alternatively, bake the bacon on a foil-lined baking sheet in a preheated 425°F oven for 12-15 minutes until crispy. Drain cooked bacon on paper towels, let cool, then crumble and add it to the bowl with pasta.
3. Prepare Vegetables and Combine: Wash and chop the romaine lettuce into 1/2-inch pieces and halve the cherry tomatoes. Add both to the mixing bowl containing pasta and bacon.
4. Make the Dressing: In a small bowl, combine the finely chopped red onion, plant-based mayonnaise, apple cider vinegar, minced garlic, salt, and pepper. Mix well to blend the flavors. If the dressing is too thick, thin it slightly by adding a bit of rice milk until desired consistency is reached.
5. Dress the Salad: Add half of the dressing to the pasta mixture and toss thoroughly to coat all ingredients evenly. Continue adding dressing gradually, tossing between additions until the salad is coated to your liking.
6. Add Final Toppings and Serve: Mince fresh chives and cube the avocado. Gently fold them into the salad as a finishing touch. Serve immediately at room temperature or chilled. If refrigerating before serving, reserve a small amount of dressing to refresh the salad before serving to prevent dryness.

Notes

• This salad is best served fresh but can be refrigerated for up to 24 hours.
• Reserve some dressing if making ahead to recoat before serving as the pasta may absorb some dressing.
• Use gluten-free pasta spirals to keep the dish gluten-free.
• Plant-based mayonnaise keeps the salad dairy-free and vegan friendly.
• Bacon can be cooked on stovetop or baked depending on preference.

Keywords: gluten free, dairy free, BLT pasta salad, plant-based mayo, quick pasta salad, healthy salad, bacon salad, avocado salad, dinner salad