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–+ servings

Quick Gluten Free Dairy Free BLT Pasta Salad

A refreshing and easy-to-make pasta salad that combines the classic flavors of a BLT with gluten-free pasta, perfect for a quick meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 8 oz gluten-free pasta such as brown rice or quinoa pasta
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup romaine lettuce chopped
  • 1/2 cup cucumber diced
  • 1/4 cup red onion finely chopped
Bacon Alternative
  • 4 slices coconut bacon or any preferred bacon alternative
Dressing
  • 1/4 cup olive oil extra virgin
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup optional for sweetness
  • 1 tsp garlic powder
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste

Method
 

Cook Pasta
  1. Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente.
  2. Drain the pasta in a colander and rinse under cold water to cool.
Prepare Vegetables
  1. In a mixing bowl, combine the cherry tomatoes, romaine lettuce, cucumber, and red onion.
Make Dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, garlic powder, salt, and black pepper.
Combine Salad
  1. Add the cooled pasta and coconut bacon to the vegetable mixture. Pour the dressing over the salad and toss to combine.
  2. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 16gSaturated Fat: 2gFiber: 4gSugar: 3g

Notes

This salad can be customized with additional vegetables or protein sources as desired. It's best served fresh but can be stored in the refrigerator for up to 2 days.

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