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This Gluten-Free BLT Pasta Salad takes everything you love about a classic bacon, lettuce, and tomato sandwich and transforms it into a hearty, crowd-pleasing pasta salad. Made with simple, real-food ingredients and tossed in a creamy, tangy homemade dressing, this gluten-free recipe is easy to make, packed with flavor, and perfect for summer gatherings.
Whether you’re planning a casual weeknight dinner, a make-ahead lunch, or a dish that will impress at your next cookout, this BLT pasta salad checks all the boxes: easy, customizable, gluten-free, dairy-free option, and absolutely delicious.
Easy Pasta Salad Recipe
This BLT Pasta Salad takes one of my all-time favorite sandwiches and turns it into the most delicious gluten-free pasta dish. It’s loaded with tender pasta, hard-boiled eggs, fresh veggies, and crispy bacon.
It’s a flavorful, hearty, creamy pasta salad with a crunch. All of which makes this dish a perfect light summer meal or BBQ side dish, your call!
Ingredients Needed
Here’s what goes into this Gluten-Free BLT Pasta Salad:
For the Salad:
- Gluten-Free Pasta: Choose a short shape like elbows, shells, or bow ties. Cook until just al dente for the best texture.
- Crispy Bacon: We recommend using high-quality, nitrate-free bacon. Cook until crisp, then crumble. We usually order ours from ButcherBox.
- Fresh Cherry Tomatoes: Juicy and sweet, they add a pop of color and flavor; just cut them in half.
- Romain Lettuce: Roughly chopped fresh romaine is the perfect “L” for our BLT pasta salad recipe.
- Scallions: Mild onion flavor adds brightness when sliced thinly.
- Hard-boiled Eggs (optional): Hard-boiled eggs are optional, but they add a protein punch.
- Hot Sauce (optional): Hot sauce is also optional, but great for those who love a little extra kick.
Creamy Pasta Salad Dressing
- Mayonnaise: The base for our creamy dressing. I like avocado oil mayo, but any will work, or try my homemade paleo mayo!
- Apple cider vinegar + lemon juice: for a bright, tangy balance.
- Garlic and onion powder: Classic flavor boosters.
- Paprika + dried dill: For a touch of warmth and herby flavor.
- Sea salt and black pepper: Rounds it all out
Pro Tip: This dressing is creamy, herby, and super versatile – try it on other pasta salads or as a dip for fresh veggies.
How to Make Gluten-Free Pasta Salad
This recipe comes together quickly with just a few easy steps:
- Cook the pasta: Follow package instructions and cook until just al dente. Rinse with cold water to stop the cooking, cool it down, and set it aside.
- Cook the bacon: While the pasta cooks, crisp up the bacon in the air fryer or oven. Let it cool and crumble into bite-sized pieces.
- Cook the hard eggs: Make hard-boiled eggs either on the stove or in the Instant Pot.
- Prep the veggies: Chop the lettuce, slice the tomatoes and scallions, and quarter the eggs – if using.
- Make the dressing: Whisk together all dressing ingredients until smooth and creamy.
- Assemble the salad: In a large bowl, toss the cooled pasta with bacon, tomatoes, lettuce, scallions, and eggs.
- Add dressing and mix: Pour the dressing over the salad and toss until it is well-coated. Taste and adjust seasoning as needed.
- Serve or chill: This salad can be served immediately or chilled for up to 5 hours before serving.
What Pasta To Use
Truly, any pasta will work here! I love using gluten-free rice pasta (made with only brown rice) because it’s the easiest for me to digest. My two favorite pasta brands are Jovial and Tinkyada.
However, any kind of pasta works, so feel free to use whatever smaller pasta shape or type your heart desires.
Tips for the Best Gluten-Free Pasta Salad
- Don’t overcook your pasta. Gluten-free pasta can become mushy if overcooked. Stick to al dente for the best texture, which means slightly undercooked.
- Rinse the pasta and cool completely. Be sure to rinse the pasta with cold water immediately after cooking. This stops the cooking process and removes excess starch, preventing it from becoming mushy. The pasta must be cooled before adding the lettuce to avoid wilting.
- Keep components separate if making ahead – store the pasta, bacon, lettuce, and dressing in individual containers and assemble before serving for the freshest result.
- Serve immediately. Once assembled, this pasta salad is best right away or within 5 hours!
- Lighten it up. Feel free to swap the mayo out for plain Greek yogurt if you prefer a lighter option. This isn’t my preference, but it will work.
- Add other mix-ins. Get creative! Pasta salad is super customizable. Add cubed cheddar, other vegetables like red pepper, broccoli florets, celery, or red onion. Mix in chopped avocado, or add another meat. Shredded chicken would be delicious!
- Double the dressing – If you prefer a saucy consistency, consider making extra dressing to keep on hand.
*Bonus, here’s our favorite salad choppers to use!
What to Serve with BLT Pasta Salad
This pasta salad is hearty enough to serve as a main dish but also makes an incredible side for all your summer meals or BBQ’s. Pair it with Air Fryer Chicken Breast, Baked Chicken Caesar Salad Burgers, My Go-To 10-Minute Sautéed Shrimp, My Family’s Favorite Grilled Chicken Thighs or Air Fryer Salmon, you name it! It’s also a great option for meal prep—just keep the dressing separate and mix when ready to eat.
Make Ahead & Storage Notes
Make ahead: The salad can be made up to 5 hours in advance, fully assembled. For best results, keep ingredients separate until just before serving.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep in mind that the lettuce may wilt slightly and the bacon may lose its crispness over time.
FAQs
Of course! If you’re enjoying today, you can assemble up to 5 hours in advance, if you’re wanting to enjoy in a day or two, just leave the components seperate until you’re ready to enjoy. The dressing will be good for three days once prepped.
I don’t recommend it. Pasta doesn’t hold up well in the freezer and the fresh ingredients in this recipe will become watery when thawed.
You can store leftovers in an airtight container in the fridge for up to 3 days. Keep in mind the texture of the lettuce and tomato will be affected and the bacon won’t be as crispy!
Definitely. Simply omit the optional hard-boiled eggs and use a dairy-free mayo in the dressing. The salad is naturally gluten-free and can be easily adapted to suit other dietary needs.
More Pasta Salad Recipes You’ll Love
- Gluten-Free Chicken Caesar Pasta Salad
- Caprese Pesto Pasta Salad
- Sausage and Vegetable Pasta
- Classic Macaroni Salad
- Mexican Street Corn Pasta Salad
- Mediterranean Roasted Veggie Pasta Salad
Watch the Video:
BLT Pasta Salad
Ingredients
- Pasta Salad:1 package gluten-free pasta 12 ounce bag, cooked according to package instructions
- 1 cup cherry tomatoes sliced in half
- 2 heads romaine lettuce roughly chopped
- 1 package nitrate-free bacon cooked until crispy
- 1/4 cup scallions sliced thin
- Optional: 4 hardboiled eggs sliced into quarters
- Optional: a dash of hot sauce
- Dressing:1 cup mayonnaise I like avocado oil mayo
- 1 teaspoon apple cider vinegar
- 2 teaspoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon dried dill
- 1/4 teaspoon sea salt more to taste
- 1/4 teaspoon black pepper more to taste
Instructions
- Place all salad ingredients into a large mixing bowl.
- In a high-speed blender, blend all dressing ingredients until well combined.
- Pour dressing over salad ingredients and mix well.
- Cover and refrigerate until ready to serve!
