This gluten free BLT pasta salad is the cold pasta salad recipe you are going to want to make all summer long. It has everything you love about a classic BLT: crispy bacon, fresh romaine lettuce, and juicy cherry tomatoes, all tossed with tender gluten free fusilli pasta and a creamy homemade dressing made with mayo, sour cream, garlic, and a splash of apple cider vinegar.
Shredded cheddar cheese takes it completely over the top. It is hearty enough to serve as a lunch on its own and easy enough to throw together in about 30 minutes.
This is one of those gluten free side dishes that travels well, feeds a crowd, and disappears fast at every BBQ, potluck, and summer gathering I bring it to.
The homemade dressing is the secret weapon here. It is tangy, creamy, and so much better than anything from a bottle.
If you are looking for a cold pasta salad with bacon that everyone at the table can enjoy, gluten free or not, this is the recipe to bookmark.
If you are looking for more pasta salad recipes try my Gluten Free Green Goddess Pasta Salad, my Gluten Free Pesto Pasta Salad, my Easy Gluten Free Bow Tie Pasta Salad, or my Easy Gluten Free Macaroni Salad.
You can find all of my salad recipes here: Gluten Free Salad Recipes
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Instructions
Cook the bacon and let it cool. Chop the bacon into small chunks. Set aside.
Cook the pasta per the instructions on the box. Drain the pasta and rinse in cold water. Add to a large serving bowl.
In the large serving bowl also add the bacon, onions, lettuce, tomatoes and shredded cheese.
In a small bowl whisk together the minced garlic, sour cream, mayonnaise, apple cider vinegar, salt and pepper. Pour this mixture over the salad. Stir the salad to coat with the dressing.
Refrigerate for at least 30 minutes before serving.
This salad is best served the same day, but will keep for up to 2 days before the lettuce gets too soggy.
Supplies
Frequently Asked Questions
This salad keeps in a sealed container in the refrigerator for 1 to 2 days. After that the lettuce will begin to wilt and the texture will suffer. Because the dressing contains mayonnaise, be sure to refrigerate the salad promptly after serving and do not leave it sitting out for more than two hours.
Cook your gluten free pasta slightly past al dente. You want it a little softer than you would for a hot pasta dish because it will firm up as it chills. Rinsing it in cold water immediately after draining stops the cooking and prevents clumping. If the pasta absorbs too much dressing as it sits, drizzle a little extra mayo or a splash of apple cider vinegar over the top and toss before serving.
You can make this salad a few hours ahead, but because it contains romaine lettuce, it is best assembled and served the same day. If you want to get ahead, cook the pasta, bacon, and dressing up to 24 hours in advance and store them separately in the refrigerator. Toss everything together with the lettuce and tomatoes right before serving for the freshest result.
Gluten free fusilli is ideal because the spiral shape holds onto the creamy dressing really well. You could also use gluten free rotini, penne, or shells. Whatever you choose, stick with a rice based or rice and corn blend pasta for the best texture in a cold salad. Avoid bean based pastas here as they tend to get mushy and fall apart once chilled
Absolutely. Grilled or rotisserie chicken is a great addition if you want to turn this into a heartier meal. Diced ham also works beautifully with the BLT flavor profile. Just add your protein when you assemble the salad and toss everything together with the dressing as usual.
The homemade mayo and sour cream dressing is what makes this salad special, but you can swap in a bottled ranch dressing if you are short on time. Just make sure to check the label to confirm it is certified gluten free. My creamy Caesar dressing would also be delicious here and plays nicely with the romaine and bacon.
More Recipes You Might Enjoy
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Gluten Free BLT Pasta Salad
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This gluten free BLT pasta salad is a creamy, crowd-pleasing cold pasta salad loaded with crispy bacon, fresh romaine lettuce, juicy cherry tomatoes, shredded cheddar, and tender gluten free fusilli, all tossed in a tangy homemade mayo and sour cream dressing. Ready in 30 minutes and perfect for BBQs, potlucks, and summer gatherings.
Ingredients
- 12 ounce box Gluten Free Fusilli Pasta, cooked and drained
- 8 slices Bacon, cooked and chopped
- 6 Green Onions, chopped
- 4 cups Romaine Lettuce, chopped (approximately one head of lettuce)
- 10 ounces Cherry Tomatoes, cut in half
- 2 Tbsp Minced Garlic
- ½ cup Sour Cream
- ½ cup Mayonnaise
- 2 Tbsp Apple Cider Vinegar
- ½ tsp Sea Salt
- ¼ tsp Coarse Ground Black Pepper
- 1 cup Cheddar Cheese, shredded
Instructions
Cook the bacon and let it cool. Chop the bacon into small chunks. Set aside.
Cook the pasta per the instructions on the box. Drain the pasta and rinse in cold water. Add to a large serving bowl.
In the large serving bowl also add the bacon, onions, lettuce, tomatoes and shredded cheese.
In a small bowl whisk together the minced garlic, sour cream, mayonnaise, apple cider vinegar, salt and pepper. Pour this mixture over the salad. Stir the salad to coat with the dressing.
Refrigerate for at least 30 minutes before serving.
This salad is best served the same day, but will keep for up to 2 days before the lettuce gets too soggy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salads
- Method: Mixing
- Cuisine: American
If you make this Gluten Free BLT Pasta Salad, I would love to hear what you think! Leave a star rating and a comment below. It helps other readers find this recipe and it means so much to me.
Storage
Store leftover BLT pasta salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the romaine lettuce will begin to wilt after the first day, so this salad is always best eaten the same day it is made. Because the dressing contains mayonnaise, do not leave the salad sitting at room temperature for more than two hours. This salad is not suitable for freezing.
Top Tip
Rinse your cooked pasta thoroughly in cold water and let it drain completely before adding it to the bowl. Gluten free pasta soaks up dressing faster than regular pasta, so giving it a good rinse and a few extra minutes to drain means your dressing stays creamy and coats every bite instead of disappearing into the noodles.
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