The days are longer and the sun is warmer and it’s time for summertime food! While I love pasta salad any time of year it seems the perfect side for BBQs and picnics. It’s a favourite to make ahead and goes great with camping recipes. This BLT Gluten Free Pasta Salad is so delicious and slightly unique with the addition of kale instead of lettuce (although you can make it with romaine). I chose kale because it won’t wilt over time and I love leftover pasta salad – the flavours just get better the next day!
I’ve been on a gluten free challenge and experienced what it’s like to eat for a week gluten free. At first I was perplexed about certain meals – would I feel full? Would I crave familiar carbs? The answer is yes, and yes. I did feel full without carbs but I did absolutely want carbs throughout. That is where having Barilla Gluten Free pastas on hand was essential. I definitely needed to add more fruits and veggies to my diet and was careful to get protein with every meal. Without enough protein I was hungry and pretty cranky! I loved having the balance of more veggies and protein but I was really glad I didn’t have to cut out pasta from my diet! I loved trying the Barilla gluten free recipes and creating my own!
We hope you love this BLT Gluten Free Pasta Salad as much as we do!
BLT Gluten Free Pasta Salad
1 box Barilla Gluten Free Rotini
1 cup Oil and Vinegar Salad Dressing (I actually used Cilantro Lime Dressing)
1/2 cup Ranch Salad Dressing
10 strips of cooked bacon chopped
6 leaves of Kale (or romaine lettuce) deveined and chopped
1/3 cup finely chopped red onionDirections:
Fry bacon until cooked through but not crispy. Set aside.
Cook pasta until al dente. Drain and rinse under cold water.
Place cooled pasta into a large serving bowl.
Mix together salad dressings and pour over pasta.
Add kale, onions and tomatoes. Toss until fully combined.
Chill until ready to serve.
*Can be made a day ahead and lasts 3-4 days in the covered in the refrigerator.
While the combination of an oil based dressing with a cream based dressing might at first seem unusual you will find that it is perfectly delicious. It results in the perfect balance between creamy and vinegar and helps the salad feel just a bit lighter so you won’t mind all that extra bacon!
- 1 box Barilla Gluten Free Rotini
- 1 cup Oil and Vinegar Salad Dressing (I actually used Cilantro Lime Dressing)
- ½ cup Ranch Salad Dressing
- 10 strips of cooked bacon chopped
- 6 leaves of Kale (or romaine lettuce) deveined and chopped
- ⅓ cup finely chopped red onion
- Fry bacon until cooked through but not crispy. Set aside.
- Cook pasta until al dente. Drain and rinse under cold water.
- Place cooled pasta into a large serving bowl.
- Mix together salad dressings and pour over pasta.
- Add kale, onions and tomatoes. Toss until fully combined.
- Chill until ready to serve.
- *Can be made a day ahead and lasts 3-4 days in the covered in the refrigerator.
We loved the gluten free challenge and look forward to trying out more recipes with Barilla Gluten Free Pasta. Next up – Gluten Free Spaghetti and Meatballs (with a few modifications from our original recipe).
After we created this BLT Gluten Free Pasta Salad we were hungry for a delicious gluten free pasta dinner. I headed for the a Barilla recipe because I knew it would be excellent. I made this BARILLA Gluten Free Rotini with Basil Pesto, Arugula, Roasted Tomatoes and Crispy Prosciutto recipe and was absolutely blow away by the delicious flavours and how easy it was. Only drawback was it created a few more dishes than I usually use to cook with but it was worth every single one for the amazing flavours. Download this recipe.
Disclosure: This post was sponsored by Barilla Canada. As always, all opinions are my own.