BLT PASTA SALAD, say what? I know, I know it does sound odd right? I mean, bacon and tomato have for sure been in many, many pasta salads. But when I first saw a variation of this and noticed the lettuce mixed with pasta it made me pause. So if you need a moment, go for it.
Ok, now that you’ve wrapped your head around that, make this BLT PASTA SALAD! For reals, it’s like eating a BLT sando, but even better! It’s crunchy, loaded with umami (hello bacon + tomatoes) and has the soft texture of pasta. What a combo to enjoy in every bite! Yes, like you get all the yumminess in every bite!
The key is cutting up all the elements in bite sized pieces so it plays out like a “chopped” salad that we’ve all seen going crazy on the blog-osphere! But, may I say, this one is the BEST you’ve come across in a long time! Literally every forkfull that enters your mouth will be amazing!
To keep things real, yes, I had planned on adding pickle relish to the one I made for all the pictures and reel on IG. Did I totally forget to add it because I was just so excited, anxious, eager to eat this salad, yes! So, add them or don’t. Honestly, we LOVE pickles with our BLT sandos, so next time they will certainly be added.
Oh also, the choice of pasta is yours to choose. I used a gluten free variety from Jovial Foods made with brown rice, which we tolerate well. Yes, there are several cassava flour options out there, so you be you and do what works best for you.
Ok, that’s all! Make this salad. Make it often and ENJOY!
BLT pasta saladCourse: dinner, lunch, breakfastCuisine: AmericanDifficulty: Easy
Like a BLT but in pasta salad form!!
½ lb gluten free or cassava pasta
1 tbsp fine sea salt
¼ cup mayonnaise
¼ cup almond milk (or milk of choice)
4 tsp dijon mustard
2 garlic cloves, finely minced or paste*
1 tsp fine sea salt
4 cups romaine lettuce, chopped
½ red onion, diced
8 piece of crispy bacon, chopped
3-4 green onions, chopped
handful of cherry/grape tomatoes, diced
black pepper to taste (opt)
fresh chives, optional garnish
3 tbsp pickle relish, (opt)
- Add pasta and 1 tbsp of salt to boiling water in a 3 qt heavy bottomed pan. Boil until cooked to desired tenderness. Drain and rinse under cold water, place in a large bowl and set aside.
- While pasta boils, make dressing by adding mayo, milk, mustard, garlic and salt to a small bow. Whisk to fully combine then add to cooled pasta and stir to coat.
- Toss in lettuce, red onion, bacon, green onions and tomatoes. Stir to coat evenly and add black pepper, chives and pickle relish if using, stir again and serve immediately. Store any leftovers in the refrigerator, best consumed within a day.
- *to make garlic paste, top garlic cloves with a sprinkle of kosher salt then finely chop and press back and forth with the side of your knife until you have a paste.