Description
A refreshing gluten-free and dairy-free pasta salad featuring crisp bacon, fresh romaine lettuce, and juicy cherry tomatoes tossed in a creamy dairy-free mayonnaise dressing.
Ingredients
Scale
- 12 oz (340 g) gluten-free pasta (penne, fusilli, or small shells)
- 8 oz (227 g) bacon (about 8–10 slices), or vegan/vegetarian bacon substitute
- 2 cups cherry tomatoes, halved (about 300 g)
- 4 cups romaine lettuce, chopped (about 200 g)
- 3/4 cup (180 g) dairy-free mayonnaise
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
Instructions
- Cook the gluten-free pasta according to package instructions until al dente. Drain, rinse under cold water to stop cooking, and let cool completely.
- While the pasta cooks, crisp the bacon in a skillet over medium heat until deep golden and crisp. Transfer to a plate to drain and cool, then chop into bite-sized pieces.
- In a large bowl, combine the cooled pasta, halved cherry tomatoes, chopped romaine, and crispy bacon.
- In a separate small bowl, whisk together the dairy-free mayonnaise, lemon juice, salt, and pepper. Taste and adjust seasoning.
- Pour the dressing over the pasta salad and toss gently until evenly coated.
- Serve immediately, or refrigerate for 30 minutes to let flavors meld.
Notes
Add avocado just before serving to prevent browning. Cool pasta completely before adding dressing to avoid thinning.
- Prep Time: 15
- Cook Time: 12
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 4g
- Sodium: 800mg
- Fat: 39g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2.5g
- Protein: 12g
- Cholesterol: 40mg