This BLT Pasta Salad recipe is perfect for the summertime.

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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 it was well worth it!)

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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 tablespoons Apple Cider Vinegar

• 1 teaspoon 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 cups romaine lettuce, chopped - OR - shredded coleslaw mix

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Directions

1. Whisk the Dressing: In a medium-sized mixing bowl, whisk together the dressing ingredients until fully combined. Place it in the refrigerator to chill until ready to assemble.

2. Cook the Macaroni: Bring a large pot of salted water to a rolling boil. Cook the macaroni according to the package directions until al dente. Drain the pasta, transfer it to a large mixing bowl (or return it to the large pot), and set aside to cool completely.

3. Crisp the Bacon & Aromatics: While the pasta cools, dice the uncooked bacon slices. Heat a skillet over medium heat and cook the bacon pieces until they are mostly done. Stir in the diced red onion and parsley. (Note: If you are using coleslaw instead of lettuce, add it to the skillet now to warm through with the bacon mixture).

4. Toss and Combine: Add the chilled dressing, the warm bacon and onion mixture, the lettuce, and your choice of tomatoes or beets to the vessel holding the cooled macaroni. Stir thoroughly until everything is evenly combined and beautifully distributed.

5. Serve or Store: This pasta salad is perfect served at room temperature. If you are preparing it ahead of time, store it in an airtight container in the refrigerator. Just be sure to set it out ahead of time so it can reach room temperature before serving!