Some days, you just want a meal that doesn’t ask for much. No roasting, no fancy sauces, no oven preheating. Just real food, tossed together, that tastes like something you’d get at a cozy little diner—if that diner happened to be really good at gluten-free recipes.
That’s what this Gluten-Free BLT Pasta Salad is. It’s exactly what it sounds like: bacon, lettuce, tomato… with pasta. But not just any pasta—gluten-free pasta that actually tastes good.
Toss in a creamy dressing, a few pantry favorites, and you’ve got a crowd-pleasing bowl of comfort that hits all the right notes: crunchy, creamy, salty, fresh.
Why You’ll Want to Make This on Repeat
Because it’s fast. It’s made with stuff you probably already have. And it tastes like a picnic in your mouth.
Also:
Totally gluten-free (but you won’t miss the regular pasta, I promise)
Easy to prep ahead
Customizable based on what’s in your fridge
Kid-friendly, lunch-box friendly, cookout-approved
Real Life Use Cases (aka When This Salad Saves the Day)
Lunch Box Hero: My kid’s picky and still gobbles this up. Toss it in a Thermos, skip the lettuce, and boom—easy lunch.
Cookout Favorite: Show up with this and people will hover around your bowl like it’s the grill.
Meal Prep Win: Make a double batch, portion it out, and add fresh toppings throughout the week.
“I Forgot to Defrost Dinner” Night: Pull out a pack of bacon, grab a few pantry staples, and this salad is your new fallback plan.
Ingredient Swaps (Because Life Happens)
No sour cream? Use all mayo, or sub in Greek yogurt for more protein.
No gluten-free pasta on hand? Quinoa or even roasted diced potatoes make a great base.
Vegetarian? Swap bacon for roasted chickpeas or smoky tempeh bits.
Add protein: Grilled chicken, hard-boiled eggs, or a scoop of tuna can turn this into a full dinner.
This Salad in 3 Words
Crunchy. Creamy. Comforting.
It’s the kind of dish that doesn’t pretend to be fancy. It’s honest food that tastes good, fills you up, and brings a little comfort to your table—whether you’re gluten-free or not.
One Last Thought…
You don’t need to eat gluten to enjoy pasta. And you don’t need to overthink dinner to make it good.
This BLT Pasta Salad does what all great recipes do: it keeps it simple, tastes like home, and always disappears fast at the table.
Grab your bowl, mix it up, and get ready for seconds.
Print
Gluten-Free BLT Pasta Salad
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This easy Gluten-Free BLT Pasta Salad brings all the comfort of a classic sandwich into one bowl. Crispy bacon, juicy tomatoes, crisp lettuce, and tender gluten-free pasta are tossed in a creamy, tangy dressing. Perfect for meal prep, cookouts, or quick weeknight meals using fresh, locally sourced ingredients found all across the U.S.
Ingredients
Gluten-Free Pasta (12 oz)
Go for short shapes like rotini or penne. Look for brown rice or corn-based pastas—brands like Jovial, Tinkyada, or Barilla’s gluten-free line hold up well without turning mushy.
Bacon (6–8 slices)
Thick-cut, if you can swing it. Fry it up crisp and don’t skip saving a bit of the bacon grease (trust me).
Cherry Tomatoes (2 cups, halved)
Look for the juicy little ones from your local market. Red, yellow, whatever’s ripe.
Romaine Lettuce (2 cups, chopped)
Crisp and crunchy. Iceberg works in a pinch, but romaine gives better texture.
Green Onions (2, thinly sliced)
Mild, sweet, and adds just the right bite.
Mayo (¾ cup)
Use the real stuff. Or a good-quality avocado oil mayo if you’re keeping it dairy-free.
Sour Cream or Greek Yogurt (¼ cup)
Adds tang and helps lighten the dressing a bit.
Apple Cider Vinegar (1 tbsp)
Balances the richness.
Dijon Mustard (1 tsp)
Adds a sneaky depth of flavor.
Salt & Black Pepper (to taste)
Optional Add-Ins:
Sliced avocado
Shredded cheddar
Fresh basil or chives
Hard-boiled eggs
Instructions
Boil the pasta in salted water just until it’s al dente. Gluten-free pasta can turn to mush fast, so keep an eye on it. Drain, rinse with cold water to stop the cooking, and toss it with a tiny bit of olive oil so it doesn’t stick.
Let it cool completely. Pasta salad needs chilled noodles—nobody wants a warm BLT.
Cook the bacon until crispy in a skillet. Set it on paper towels to drain and cool, then chop it into bite-sized pieces.
Pro tip: Pour 1 tsp of the bacon grease into your dressing later. It adds magic. Not health food magic, but flavor magic.
In a small bowl, whisk together the mayo, sour cream (or yogurt), vinegar, mustard, a pinch of salt, and plenty of black pepper. Add that bacon drippings if you’re into living a little.
Taste it. You want it creamy with a little tang, a little salt, and a slight kick from the mustard.
In a large bowl, combine the cooled pasta, tomatoes, green onions, and chopped bacon. Fold in the dressing gently until everything’s coated.
Right before serving, toss in the chopped lettuce. That way it stays crisp and doesn’t get soggy.
Add a bit more salt or vinegar if it needs it. A crack of pepper never hurts. Want more richness? Stir in some shredded cheddar or a sliced avocado.
Notes
Toss the lettuce in right before serving to keep it crisp.
Pasta should be cooked just to al dente—gluten-free pasta overcooks fast.
Add-ins like avocado, cheddar cheese, or grilled chicken turn this side into a full meal.
Keeps 2 days in the fridge without lettuce mixed in.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads, Pasta Salad, Lunch
- Method: Boiled, Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370 kcal (approx.)
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 35 mg
