Ingredients
Scale
- Salad:
- 1 box (12 oz) of gluten-free pasta spirals
- 1 avocado, diced
- 1 package of cooked bacon, crumbled (12 oz)
- 1 box of cherry tomatoes, sliced in half
- 1 head of romaine lettuce, cleaned and chopped
- Dressing:
- 1/4 cup red onion, chopped finely
- 2/3 cup plant-based mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon minced garlic (about 2 cloves)
- Salt to taste
- Pepper to taste
- Optional: chopped fresh chives for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the gluten-free pasta spirals and cook according to package directions until al dente (usually 8-10 minutes). Drain thoroughly and rinse under cold water to stop the cooking process. (Pro tip: Rinsing also removes excess starch, preventing the pasta from clumping.)
- Prepare the Dressing: In a small bowl, whisk together the plant-based mayonnaise, apple cider vinegar, and minced garlic until smooth. Season with salt and pepper to taste. I’ve found that letting it sit for 5 minutes allows the garlic flavor to bloom.
- Crisp the Bacon: If using pre-cooked bacon, crumble it into small pieces. For extra crispiness, you can heat it in a dry skillet over medium heat for 2-3 minutes until sizzling. Drain on paper towels and set aside.
- Chop the Vegetables: Slice the cherry tomatoes in half and dice the avocado into 1/2-inch cubes. Chop the romaine lettuce into bite-sized pieces. Finely dice the red onion for the dressing if you haven’t already mixed it.
- Combine the Salad Base: In a large mixing bowl, combine the cooled pasta, crumbled bacon, halved cherry tomatoes, and diced avocado. Gently toss to distribute evenly without mashing the avocado.
- Add the Romaine: Fold in the chopped romaine lettuce just before serving. This keeps it crisp and prevents wilting. In my tests, adding it too early results in a soggy texture.
- Dress the Salad: Pour the prepared dressing over the salad mixture and toss gently until everything is evenly coated. Start with half the dressing and add more to taste - you can always add, but you can’t remove.
- Season and Garnish: Taste the BLT Pasta Salad and adjust salt and pepper as needed. Sprinkle with optional chopped fresh chives for a mild oniony finish. Serve immediately for the best texture.
- Store Leftovers Properly: If making ahead, store the dressing separately and combine right before eating. Leftover BLT Pasta Salad keeps in the fridge for up to 2 days, though the avocado may brown slightly. (Pro tip: Press plastic wrap directly onto the surface to minimize oxidation.)
- Prep Time: 15 minutes
- Cook Time: 10 minutes