5.0 from 2 votes

Last Updated on September 21, 2024 by Sarah Leadon

Gluten-free BLT pasta salad is the perfect option for a light yet satisfying meal. With the combination of crispy bacon, fresh crunchy Romaine lettuce, and juicy tomatoes, this salad takes a beloved sandwich and transforms it into a delightful pasta dish that everyone can enjoy. Whether you’re hosting a barbecue, preparing a quick weeknight dinner, or simply craving something fresh and delicious, this gluten-free BLT pasta salad recipe is sure to become one of your summer favorites.

Ingredients

Gluten-free pasta
Romaine Lettuce
Tomato
Yellow Bell Pepper
Bacon
Ranch Dressing
Mayonnaise
Lemon Juice
Kosher Salt
Garlic Powder
Onion Powder
Black Pepper

How To Make Gluten-Free BLT Pasta Salad

Boil the pasta: Fill a large pot of water and let it come to a boil over a medium-high flame. Salt the pasta water, add the fusilli pasta, and cook it for the time listed on the package. The pasta should be al dente.

Drain the pasta: Drain the fusilli pasta in a colander and rinse it with cold water to help prevent the pasta from sticking together.

Add the Mixins: Add the Romaine lettuce, tomatoes, yellow bell pepper, and bacon to the gluten-free pasta and toss to combine.

Make the dressing: Mix the ranch dressing, mayonnaise, lemon juice, kosher salt, garlic powder, onion powder, and black pepper in a small bowl until combined. Pour it over the BLT pasta salad. Mix until combined.

Serve the gluten-free BLT pasta salad immediately or place it in the fridge for a few hours.

What Pasta To Use

Any gluten-free pasta will work in this pasta salad. You can use gluten-free penne, fusilli, or elbow macaroni. I used Great Value Gluten-Free Fusilli Pasta, and I loved it. The pasta tasted great and soaked up the dressing.

However, any kind of gluten-free pasta works with this BLT pasta salad recipe, so feel free to use your favorite pasta.

Gluten-free BLT pasta Salad in a serving bowl.

Recipe Tips

Cook the fusilla pasta until it is al dente. Al dente means slightly undercooked pasta that has a firm bite. If you overcook the pasta, it will develop a mushy texture once the BLT pasta salad is assembled.
Rinse the fusilli pasta. Drain the pasta, then rinse it. It will stop the cooking process and remove the excess starch, which can make the pasta mushy.
Let the pasta cool completely. Let the fusilla pasta cool completely before you assemble the pasta salad. If the pasta is hot or warm, it could change the texture of the lettuce and tomatoes.
Serve immediately. Unfortunately, gluten-free pasta salad is not one of those foods that gets better with time. So serve it immediately or within 5 hours.

Variations

Make it Vegan: If you are vegan, use vegan mayonnaise, vegan ranch dressing, and vegan bacon to make the BLT pasta salad.
Add Avocados: Add chopped avocados to the BLT pasta salad or mash the avocados until smooth and add them to the dressing to make it creamier.
Add More Protein: Add more protein to the pasta salad by adding diced hard-boiled eggs or grilled chicken.
Greens: If you don’t want to use iceberg lettuce, use Romaine lettuce, mixed greens, spinach, or arugula.

Storage Instructions

Technically, you can store the pasta salad in the fridge in an airtight container for 3 days. However, the texture of the lettuce and tomatoes will change and the bacon will be soggy. For these reasons, BLT Pasta salad should be eaten within 5 hours.

Can You Freeze Pasta Salad?

BLT pasta salad should never be frozen. The pasta will be mushy once it’s thawed, and the lettuce, tomatoes, and dressing will be watery when thawed.

Gluten-Free BLT Pasta Salad

Recipe by Sarah Leadon

5.0 from 2 votes

Course: Dinner, Lunch, SidesCuisine: Gluten-FreeDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

346

kcal

Total time

minutes

Enjoy a refreshing and delicious gluten-free BLT pasta salad with fusilli, crisp romaine lettuce, juicy tomatoes, and crunchy bacon, all tossed in a creamy ranch dressing. Perfect for a quick lunch or a potluck dish, it’s sure to be a hit with everyone!

Cook Mode

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Ingredients

8 oz. gluten-free fusilli
3 cups iceberg lettuce, thinly sliced
1 cup cherry tomatoes, halved
1/2 yellow bell pepper, sliced thinly (optional)
5 strips of cooked bacon, crumbled
1/2 cup ranch dressing
1 teaspoon kosher salt
Juice of 1/2 lemon
1 teaspoon garlic powder
3 tablespoons mayonnaise
1/2 teaspoon onion powder
1/2 teaspoon black pepper

Directions

Cook the gluten-free fusilli pasta in a pot of salted boiling water using the package directions until it is al dente.
Drain the gluten-free fusilli pasta in a colander and rinse it with cold water. Let it drain, then place it into a large bowl and let it cool completely.
Add the romaine lettuce, tomato, yellow bell pepper, and bacon to the gluten-free pasta and toss to combine.
Whisk the ranch dressing, kosher salt, lemon juice, garlic powder, mayonnaise, onion powder, and black pepper in a small bowl until combined.
Pour it over the BLT pasta salad and toss until everything is coated in the dressing.
Serve and enjoy!

Nutrition Facts

Total number of serves: 4
Calories: 346kcal
Fat: 21.9g
Saturated Fat: 5.3g
Cholesterol: 31mg
Sodium: 694mg
Potassium: 37mg
Carbohydrates: 26g
Fiber: 2.6g
Sugar: 3.4g
Protein: 11.6g
Calcium: 25mg
Iron: 1mg

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Author

Sarah Leadon

Hello. Welcome to my food blog! I am a recipe developer/content writer and creator. Food is universal. Its more than something you eat. Food is an experience that can be enjoyed alone or with others. It can affect your physical health and your mood. I love food and I believe it affects how we feel which is why I started this blog that provides you with delicious healthy recipes, useful tips and tricks, guides, and informative articles.

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