This gluten-free BLT Pasta Salad is the perfect pasta salad to serve a crowd! The salty bacon, along with the sweet tomatoes, and fresh crisp lettuce all dressed in a creamy dressing is so nourishing and flavorful. Such a great meal for any gathering! Add perfectly cooked hard-boiled eggs for added flavor and protein!
BLT Pasta Salad
This BLT Pasta Salad is:
Creamy with an added lettuce crunch
Perfect for any BLT lover (like myself)
I love using gluten-free rice pasta (made with only brown rice as the ingredient), because it’s easier for me to digest, and nobody knows it’s gluten-free! I make this as an easy BBQ or dinner side, and it’s great for leftovers, too! My two favorite brands are Jovial and Tinkyada.
Want other picnic-perfect pasta salad recipes? Try these favorites:
Pour dressing over salad ingredients and mix well.
Cover and refrigerate until ready to serve!
Loading nutrition data...
This Cauliflower Baked Ziti from the No Excuses Detox Cookbook is the perfect LOW-CARB vegetarian meal! I love the idea of using cauliflower as a lower carb and higher nutrient alternative! This dish is so creamy, dreamy, and a great gluten-free, nut-free, grain-free, and vegetarian meal the kiddos will LOVE!
I was super excited when my friend Megan from The Detoxinista’s newest book arrived! It’s filled with so many family friendly recipes that I cannot wait to make. I started with this Cauliflower Baked Ziti since we are in a grove with our Meatless Monday series! If you tolerate cheese, this recipe is for you!
In a large Dutch oven, combine the cauliflower and pizza sauce and stir well to coat. Bring the sauce to a boil over medium-high heat and, once at bubbling, lower the heat to a simmer. Cover the pot to let the cauliflower cook until fork-tender, about 15 minutes.
After the cauliflower is tender, stir in the spinach and simmer to cook off any excess moisture in the pot, to ensure that the final result isn’t watery. Remove the pot from the heat and stir in the egg and cheese mixture. Top with the shredded cheese.
Bake for 30 minutes, until the eggs have set and the cheese is bubbly on top. Allow the dish to cool for 10 minutes, then serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.
*If you want to add meat, sauté it separately, and then add it to the mixture before baking!
*Make this a freezer-friendly meal: Follow steps 1-3, instead of baking it, pour the ingredients into an oven-safe dish. Cover well and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and bake!
*Adapted with permission from the No Excuses Detox Cookbook by Megan Gilmore
Loading nutrition data...
I hope everyone had a great first week of MARCH! Time really does fly now doesn’t it? This week’s dinner plan is here and it’s a good one! Everything from Buffalo Chicken Soup to Tequila Lime Shrimp to keep you deliciously satisfied and feeling healthy!
If you are new to my weekly dinner plans or want to see others, we are keeping the meal plans all in one easy tab on the blog for you to access on the navigation bar of the website!
Monday: Buffalo Chicken Chili (30 minute or less, dairy-free, nut-free, gluten-free, paleo-friendly, Whole30 compliant)
These Gluten Free Garlic Breadsticks takes my favorite gluten-free pizza dough recipe and turns them into a garlic lover’s dream! They’re easy to make and perfect to serve as a snack or alongside your favorite Italian dish.
Gluten Free Garlic Flatbread
I love garlic sticks, and this gluten-free version definitely doesn’t disappoint! They’re easy to make, without the hassle of waiting for yeast to rise and they’re so delicious! Easy to whip up on with a weeknight dinner to serve alongside your favorite pasta dish or soup!
Ingredients Needed for Gluten Free Garlic Breadsticks
Ground flax meal
If you like this Italian inspired dish, check out these others: