This Gluten-Free BLT Pasta Salad will be a summer party staple! But make at your own risk because once you do, it’ll be “im-pasta-ble” not to make again -- and everyone will be asking for the recipe.
1 package Taste Republic Gluten Free Fusilli
1/2 head romaine lettuce, chopped
3 hard boiled eggs, chopped
3/4 cup cherry tomatoes, halved
7 slices of bacon, cooked and crumbled (sub veggie bacon for a vegetarian alternative)
Scallions, for garnish
For the Dressing:
1/2 cup mayonnaise
1/2 cup lemon juice
1 tbsp garlic powder
2 tsp paprika
2 tsp dill
Splash of apple cider vinegar
Salt & Pepper to taste
Cook Fusilli according to package instructions, then let cool in the fridge.
Once cooled, add Fusilli to a bowl with romaine lettuce, hard boiled eggs, cherry tomatoes and crumbled bacon.
To make the dressing combine mayonnaise, lemon juice, garlic powder, paprika, dill, a splash of apple cider vinegar and salt & pepper to taste. Pour over salad, mix well, top with scallions and serve.