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.