Gluten-Free BLT Pasta Salad

BLT Pasta Salad {Gluten-free, nut-free} | Lexi's Clean Kitchen

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 | Lexi's Clean KitchenBLT Pasta Salad

This BLT Pasta Salad is:

  • Flavorful
  • Hearty
  • Creamy with an added lettuce crunch
  • and
  • Perfect for any BLT lover (like myself)

BLT Pasta Salad | Lexi's Clean Kitchen

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.

BLT Pasta Salad | Lexi's Clean Kitchen

Want other picnic-perfect pasta salad recipes? Try these favorites:

BLT Pasta Salad | Lexi's Clean Kitchen

BLT Pasta Salad

Prep Time 10 minutes Cook Time 00:15 Total Time 0:25 Serves 8

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

    Directions

    1. Place all salad ingredients into a large mixing bowl.
    2. In a high-speed blender, blend all dressing ingredients until well combined.
    3. Pour dressing over salad ingredients and mix well.
    4. Cover and refrigerate until ready to serve!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Cauliflower Baked Ziti

    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!

    Here are a few others that I have my eye on:

    Butternut Mac n’ Cheese

    Sweet Potato Queso

    Loaded Nacho Dip

    Creamy Mushroom Soup

    Avocado Caesar Salad

    Strawberries & Cream Freezer Pops

    Frosty Chocolate Shakes

    Carrot Cake Cupcakes

    Cauliflower Baked Ziti

    Prep Time 00:05 Cook Time 00:45 Total Time 0:50 Yields 4

    Ingredients

    • 1 head of cauliflower, cut into florets and chopped
    • 2 cups pizza sauce (store-bought or homemade)
    • 4 eggs
    • 1 cup ricotta cheese
    • 2 teaspoons Italian seasoning
    • 1/3 cup grated Pecorino Romano cheese
    • 1/2 teaspoon fine sea salt
    • 2 cups fresh baby spinach
    • 2 ounces shredded cheddar cheese

    Directions

    1. 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.
    2. Preheat the oven to 350°F. In a medium bowl, beat together the eggs, grated Romano cheese, ricotta cheese, Italian seasoning and salt. Set aside.
    3. 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.
    4. 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.

    Recipe Notes

    • *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
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Grab your copy today!

    Lexi’s Weekly Dinner Plan Week 14

    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!

    Lexi's Weekly Dinner Plan Week 14

    Monday: Buffalo Chicken Chili (30 minute or less, dairy-free, nut-free, gluten-free, paleo-friendly, Whole30 compliant)

    Tuesday: Leftovers

    Wednesday: Tequila Lime Shrimp (30 minute or less, paleo-friendly, and egg-free)

    Thursday: Eggplant Meatballs (dairy-free, gluten-free, paleo-friendly, vegan)

    Friday: Out

    Saturday: Turkey Kale Soup (Dairy-free, egg-free, paleo-friendly, Whole30 compliant)

    Sunday: Chicken Caesar Burgers (30 minutes or less, nut-free, paleo-friendly, gluten-free, dairy-free)

    Grab your free printable shopping list HERE!

    Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the Slow Cooker Spicy Chicken Soup on page 122 or the Beef and Broccoli Stir-fry on page 208!

    On-the-go breakfast idea: Try these On-the-Go Egg Nests (Paleo-friendly, nut-free, and Whole30 compliant!) 


    As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

    Gluten Free Garlic Breadsticks

    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 bread sticks cut upGluten 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!

    Gluten Free garlic flatbread

    Ingredients Needed for Gluten Free Garlic Breadsticks

    • Tapioca Flour
    • Coconut Flour
    • Baking Powder
    • Salt
    • Garlic powder
    • Garlic
    • Italian seasoning
    • Ground flax meal
    • Palm shortening
    • 1 egg
    • Butter

    Gluten free garlic breadsticks

    If you like this Italian inspired dish, check out these others:

    Garlic Breadsticks
    Serves 4
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    Prep Time
    7 min
    Cook Time
    25 min
    Total Time
    32 min
    Prep Time
    7 min
    Cook Time
    25 min
    Total Time
    32 min
    Ingredients
    1. 1 cup tapioca flour
    2. 3 tbsp coconut flour
    3. 1 tsp baking powder
    4. 1 tsp fine pink Himalayan sea salt
    5. 1/2 tsp garlic granules
    6. 1/2 tsp Italian seasoning
    7. 3 tbsp ground flax meal
    8. 1/3 cup warm water
    9. 1/3 cup palm shortening
    10. 1 egg
    Garlic topping
    1. 1/4 cup grass-fed butter
    2. 4-5 garlic cloves, crushed
    3. 1/2 tsp fine pink Himalayan sea salt
    4. 1 tsp Italian seasoning (combination of rosemary, basil, oregano, thyme)
    5. Optional: 1/2 tsp red pepper flakes
    Instructions
    1. Preheat oven to 350°F
    2. In a bowl combine tapioca, coconut flour, baking powder, salt, garlic, Italian seasoning and flax
    3. Add in warm water and mix well
    4. Add in palm shortening and egg; mix well
    5. Line a baking sheet with silpat baking mat or piece of parchment paper
    6. Roll the dough into a ball with your hands
    7. Place the ball onto your baking sheet and cover with an additional piece of parchment paper
    8. Using a roller, gently roll out dough until thin
    9. Bake until crispy--about 20 minutes
    10. In a bowl combine butter with garlic and spices
    11. Remove the bread and spread butter mixture onto it
    12. Bake for an additional 5-7 minutes
    13. Remove and serve with pizza dipping sauce or favorite marinara sauce
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