Description

This Gluten Free Dairy Free BLT Pasta Salad combines tender gluten-free pasta with crispy bacon, fresh romaine lettuce, juicy cherry tomatoes, and a tangy dairy-free mayo dressing. Perfectly balanced with a hint of sweetness from maple syrup and a zesty punch from apple cider vinegar and Dijon mustard, this 27-minute recipe yields a refreshing, satisfying salad that caters to gluten and dairy intolerances without sacrificing flavor or texture.

Ingredients

Scale

Pasta and Bacon

12 oz gluten-free pasta (penne or rotini)
8 strips thick-cut bacon, crisped and crumbled

Vegetables

2 cups romaine lettuce, chopped into bite-sized ribbons
1½ cups cherry tomatoes, halved
½ cup red onion, finely diced

Dressing

¾ cup dairy-free mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons maple syrup
½ teaspoon garlic powder
Salt and freshly cracked black pepper to taste

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Instructions

Cook the Pasta Perfectly: Bring a large pot of salted water to a rolling boil. Add gluten-free pasta and cook according to package directions (approximately 10-12 minutes). Taste test a minute before the recommended time to avoid mushiness. Drain thoroughly and rinse under cold water to stop cooking and remove excess starch. Let drain completely in a colander while prepping other ingredients.
Crisp the Bacon to Perfection: Lay bacon strips in a cold skillet, then heat on medium. Cook for 8-10 minutes, flipping occasionally, until bacon is deeply golden and crisp. Transfer to paper towel-lined plate to drain grease. Once cooled slightly, crumble into hearty pieces for texture in the salad.
Whisk Together the Creamy Dressing: In a medium bowl, combine dairy-free mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, and garlic powder. Whisk vigorously until smooth and emulsified. Season generously with salt and freshly cracked black pepper, adjusting to taste for a bright, flavorful dressing.
Assemble and Combine: In a large mixing bowl, toss cooled pasta, crumbled bacon, halved cherry tomatoes, and diced red onion. Pour dressing over and gently toss to coat all ingredients evenly without bruising the tomatoes.
Add Fresh Greens Just Before Serving: Fold in chopped romaine lettuce right before serving to keep it crisp and fresh. Toss gently again, taste, and adjust seasoning if necessary. The salad should be vibrant with crunchy lettuce, tender pasta, and savory bacon.

Notes

For a plant-based version, swap bacon with coconut bacon or smoked tempeh.
If gluten is not a concern, regular pasta can be used.
Try avocado oil-based mayonnaise for a different flavor profile.
Add diced avocado for extra creaminess.
Be careful not to overcook gluten-free pasta to avoid mushiness.
Add lettuce last to maintain its crispness and prevent wilting.