This BLT Pasta Salad recipe is perfect for the summertime. Jump The Recipe

Everything you love about a BLT sandwich, now in pasta salad form! This recipe also includes what to do if you can't have nightshades, like me!

This is my favorite "go-to" recipe for summer BBQs. The sweet and savory flavors pair perfectly with a burger, grilled chicken, or any of your BBQ favorites. Not only does the taste mimic a BLT sandwich perfectly, but our recipe also includes alternative options, especially for those with gluten and nightshade allergies.

Alternative Options

• Elbow macaroni ➡️for gluten-free elbow macaroni, such as Tinkyada, Jovial, or Banza.

• Grape tomatoes ➡️for diced beets or skip entirely.

• Romaine lettuce ➡️ for shredded coleslaw mix

The pictures below are of the BLT Pasta Salad, made with Tinkyada's elbow pasta, diced beets, romaine lettuce, and coleslaw (decided to use both, and was well worth it!)

Primal Kitchen Discount Code

If you are planning to use Primal Kitchen's Mayonnaise made with Avocado Oil, just like we do, don't forget to use our promo code at checkout for a discount: AMACGREGOR10

BLT Pasta Salad

Ingredients

For the Dressing:

• 1 cup Primal Kitchen Avocado Mayo

• 1 tablespoon olive oil

• 3 tablespoon Apple Cider Vinegar

• 1 teaspoon of sea salt

• ½ teaspoon garlic powder

For the Pasta Salad:

• 1 (16-ounce) package of elbow macaroni (For gluten-free, use Tinkyada, Jovial, or Banza.)

• 1 (2.5-ounce) package Applegate Bacon

• ⅓ cup red onion, finely diced

• 1 teaspoon dried parsley or fresh, chopped parsley

• 1 ½ cups quartered grape tomatoes (Use beets or skip entirely to make nightshade-free)

• 1 ½ cup romaine lettuce, chopped - OR - shredded coleslaw mix

Directions

1. In a medium-sized mixing bowl, whisk together the dressing ingredients. Place in the fridge until ready to use again.

2. Prepare the macaroni according to the package's directions for al dente, cooking in a large pot of boiling salted water. After draining the water from the cooked macaroni, return them either to the large pot or to a large mixing bowl, and set aside to cool.

3. In the meanwhile, dice up the uncooked bacon slices. Heat a skillet over medium heat and cook the bacon pieces. Once the bacon is mostly cooked, add in red onion and parsley. If you are using coleslaw instead of lettuce, you can heat up the coleslaw during this step as well.

4. In the vessel holding the cooled-down macaroni, add the dressing and bacon mixture, along with the lettuce and tomatoes/beets. Stir until fully combined and distributed throughout.

5. The pasta salad can sit out to keep it at room temperature for serving. If preparing in advance, store it in an airtight container in the fridge; just be sure to give yourself enough time to take the pasta salad out to reach room temperature before serving.