The Easiest Healthy BLT Pasta Salad made with all gluten-free ingredients. The perfect side dish for a BBQ or to enjoy as the main course for a lighter meal.
Will you think I am crazy if I tell you that this recipe came to me in my sleep?
YUP – I am officially going crazy that I am dreaming about food now. But for real.. I had a dream about making a BLT pasta salad and next thing you know I am going to the grocery store after breakfast to get all fo the ingredients.
This healthy pasta salad is the ultimate dish to bring to your summer BBQs, get togethers or just to make for dinner or lunch one day.
No BBQ is complete without a pasta salad if you ask me. It’s the best side dish with your burger, veggies and some corn-on-the-cob. Especially if you make those Vegan Black Bean Burgers with Spicy Aioli. You can serve this pasta salad with anything!
And the best part? It takes only 15 minutes to make and majority of that is actually the pasta cooking. It’s a great dish when you are in a pinch and you can toss in anything else you are craving too.
What ingredients you need to make this BLT pasta salad:
- Gluten-free pasta of choice – or really any noodles! I used the ones from Trader Joe’s
- Ranch dressing of choice – I love using these
- Baby arugula + spinach – or really any leafy green
- Sliced avocado
- Cooked bacon – or sub a vegan bacon if you don’t eat meat
A few of my other summer BBQ recipes: Paleo Sweet Potato Bun Lamb Burgers (Whole30), Charred Veggies with Grilled Avocado (vegan + grain-free) and The Best Vegan Creamy Tahini Caesar Salad (gluten-free)
The Easiest Healthy BLT Pasta Salad (gluten-free)
The Easiest Healthy BLT Pasta Salad made with all gluten-free ingredients. The perfect side dish for a BBQ or to enjoy as the main course for a lighter meal.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
Yield: Serves 4
Ingredients
- 16 ounces pasta of choice (I used the gluten-free quinoa/brown rice fusilli from trader joe’s)
- 1/2 cup organic cherry tomatoes, cut in halves
- 1 avocado, sliced
- 2 cups organic arugula or spinach
- 6–8 slices of cooked bacon
- 1/4 cup ranch dressing of choice (I used this one)
Instructions
- Cook pasta according to directions on the bag/box
- Strain water then rinse in cold water and add to a large bowl
- Drizzle with a little avocado or olive oil to prevent sticking
- Mix in the toppings and dressing until well combined then serve
Notes
*Store leftovers in airtight container for 5 days. I think this tastes better after marinating for a few hours. Add avocado right before serving if prepping in advance.
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Pam
Hi Rachel!! My daughter purchased your cookbook in February & we both are having SO much fun cooking & baking some of your yummy creations!! She would have loved to attend your book signing but since the pandemic this is our only option. I saw you use mind body green supplements & was thinking of starting them. Do you possibly have a promo code to use? I was interested in the magnesium & collagen supplements. Hope to hear from you soon!! We also LOVE anything related to Hu Kitchen !!