BLT Pasta Salad
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
Ingredients
- 1 pound bacon
- 12 ounces gluten free pasta
- 1/2 cup dairy-free ranch
- 1/4 cup avocado oil mayo
- 1 head romaine lettuce, roughly chopped
- 2 roma tomatoes, diced
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place bacon on the parchment paper then place in the oven to bake for 15-20 minutes (time will range depending on the thickness of the bacon).
- While bacon cooks, fill a large pot with water. Add a pinch of salt, cover, and bring to boil. Add pasta to the water and cook for about 10 minutes, stirring frequently. Once pasta is done cooking, drain and rinse in cold water to cool completely.
- Whisk together ranch and mayo.
- Chop bacon, lettuce, and dice tomatoes.
- Add pasta, bacon, lettuce, tomatoes and ranch mixture to a bowl. Then add salt, black pepper, and red pepper flakes. Mix to combined then serve immediately or keep chilled until serving. Serve same day because the lettuce will get soggy with time.
Find it online: https://paleomg.com/blt-pasta-salad/