Description
This gluten-free BLT Pasta Salad is full of crisp fresh veggies, perfectly cooked pasta, fresh herbs, crispy bacon, and the most delicious homemade ranch dressing. It’s the perfect addition to your next BBQ and a great option for a light lunch or a tasty dinner side dish!
Ingredients
Scale
- 2 cups dry pasta, farfalle/bowtie
- 6 strips bacon, cooked and chopped into small pieces
- 1/3 cup thinly sliced red onion
- 1 1/2 cups chopped romaine lettuce
- 1 cup multi-colored cherry tomatoes, sliced
- 1/2 large ripe but firm avocado, chopped
- 1 tablespoon fresh dill, chopped
For the Ranch Dressing
- 1/4 cup mayonnaise
- 1/4 cup full-fat Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 2 cloves garlic, minced
- 1/2 tablespoon fresh parley, chopped
- 1/2 tablespoon apple cider vinegar
- 1/2 tablespoon lemon juice
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
Instructions
- Cook the dry gluten-free pasta according to the package instructions. Once al dente, drain and rinse the pasta with cold water.
- Add the cooked pasta, crisped bacon, sliced red onion, romaine lettuce, cherry tomatoes, avocado, and fresh dill to a large mixing bowl.
- Next, make the dressing. Whisk together the mayonnaise, fresh dill, chives, garlic, parsley, apple cider vinegar, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the salad and toss until well combined.
- Serve immediately or cover and refrigerate until ready to serve.
