Dinner

Gluten Free Dairy Free BLT Pasta Salad Recipe

Name: Gluten Free Dairy Free BLT Pasta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz gluten-free pasta (penne or fusilli); 1 pint cherry tomatoes, halved; 3 cups fresh arugula or baby spinach; 1 ripe avocado, diced; 1/4 cup red onion, finely chopped; Fresh chives for garnish; 8 slices gluten-free bacon; Juice of 1 lemon; 1/4 cup olive oil; Salt and pepper to taste; Optional: 1/4 cup dairy-free ranch dressing or mayonnaise

ByLana Polati October 16, 2025October 16, 2025

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Introduction

This Gluten Free Dairy Free BLT Pasta Salad is a fresh and flavorful twist on the classic sandwich. Packed with crispy bacon, juicy cherry tomatoes, and creamy avocado, it’s a delicious and satisfying dish perfect for warm days or potlucks.

The dish is a colorful pasta salad served in a white bowl, set on a white marbled surface. It has a base of curly pasta with a creamy light color, mixed with several layers of toppings. Bright green avocado chunks are scattered across the top, alongside red and yellow cherry tomato halves that add a juicy texture. Crispy bacon strips with a rich brown and slightly charred look are layered throughout, contrasted by fresh green arugula leaves spread evenly on the surface. Small pieces of diced purple onion add a pop of color. The entire dish is sprinkled with finely chopped green herbs and black pepper, making it look fresh and vibrant. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz gluten-free pasta (penne or fusilli work well)
8 slices gluten-free bacon
1 pint cherry tomatoes, halved
3 cups fresh arugula or baby spinach
1 ripe avocado, diced
1/4 cup red onion, finely chopped
Juice of 1 lemon
1/4 cup olive oil
Salt and pepper to taste
Optional: dairy-free ranch dressing or mayonnaise (about 1/4 cup)
Fresh chives for garnish

Instructions

Step 1: Cook the gluten-free pasta according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
Step 2: In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cooled, crumble into bite-sized pieces.
Step 3: In a large mixing bowl, combine the halved cherry tomatoes, fresh arugula, diced avocado, and chopped red onion.
Step 4: Add the cooked and cooled pasta to the bowl with the vegetables.
Step 5: Drizzle the pasta salad with olive oil and lemon juice. Toss gently to combine. If using, add a dollop of dairy-free ranch dressing or mayonnaise for a creamier texture. Season with salt and pepper to taste.
Step 6: Gently mix in the crumbled bacon pieces.
Step 7: Transfer the pasta salad to a serving dish. Garnish with fresh chives for added flavor and color.
Step 8: Serve immediately or refrigerate for 30 minutes to meld flavors.

Tips & Variations

Use penne or fusilli pasta for better sauce coverage and texture.
For extra creaminess, add a bit more dairy-free mayo or ranch dressing.
Substitute arugula with baby spinach if you prefer a milder green.
Try adding a splash of balsamic vinegar for a tangy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed chilled, so let it sit for 30 minutes after refrigerating to allow the flavors to meld. Avoid freezing as the avocado and fresh greens do not hold up well.