Gluten Free Dairy Free BLT Pasta Salad
A vibrant and satisfying pasta salad that combines fresh flavors and textures, perfect for fall gatherings and weeknight dinners.
Ingredients
For the Pasta Salad
- 8 ounces gluten-free pasta (like fusilli or penne) Cook until al dente
- 4 slices bacon (halal turkey bacon works well) Cook until crispy
- 2 cups cherry tomatoes, halved
- 1 cup leafy greens (like arugula or spinach)
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- Salt and pepper, to taste
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and set aside.
- In a skillet over medium heat, cook the turkey bacon until crispy. Remove from the pan and let it drain on a paper towel, then chop into bite-sized pieces.
- In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, leafy greens, and sliced red onion.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, dried basil, salt, and pepper. Adjust seasoning according to your taste.
- Add the cooked pasta and bacon to the bowl with the vegetables. Pour the dressing over the top and toss everything together until well combined.
- Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Notes
Use fresh vegetables for the best flavor and texture. Adjust dressing seasoning according to your taste. Can be stored in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 14gSaturated Fat: 2gSodium: 450mgFiber: 3gSugar: 4g
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