A gluten-free and nut-free twist on the classic BLT sandwich, this pasta salad is packed with flavor and perfect for a light and refreshing meal. It's easy to make and great for picnics or summer gatherings.
Ingredients: 8 oz gluten-free pasta. 1 cup cherry tomatoes, halved. 1 cup baby spinach, chopped. 8 slices cooked bacon, crumbled. 1/4 cup dairy-free mayonnaise. 2 tablespoons extra-virgin olive oil. 1 tablespoon lemon juice. 1 clove garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Follow the directions on the package to cook the gluten-free pasta until it is al dente. Run cold water over the drain and rinse. Put the cooked pasta, cherry tomatoes cut in half, baby spinach chopped up, and bacon crumbles in a large bowl. Put the extra-virgin olive oil, lemon juice, minced garlic, salt, and pepper in a different small bowl and mix them together with a whisk. The dressing should be poured over the pasta salad, and it should be mixed well. Put the salad in the fridge for at least 30 minutes before you serve it. Add fresh basil leaves just before serving to finish. Cheers to your BLT pasta salad that doesn't have any nuts or gluten.
Prep Time: 15 minutes
Cook Time: 10 minutes
Arnold