Quick Gluten-Free Dairy-Free BLT Pasta Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
