Featured Allergy-Free Recipe: Egg-Free Pasta Salad
Allergy-Free Side Dish Recipe:
BLT Pasta Salad
Category: Side Dishes # of Servings: 6-8
Recipe Created By: Kathy P
1/2 lb penne pasta 1/2 lb bacon, diced 2 Tbsp red wine vinegar 1/4 cup olive oil 1 small bunch basil 1 small bunch flat leaf parsley 1 clove garlic, pressed to taste salt and pepper 2 cups cherry tomatoes, halved 1/2 head romaine lettuce, shredded 2 cups seasoned croutons
Prepare pasta according to directions. Drain and run under cold water to stop the cooking.
In a wide frying pan, cook bacon until crispy. Remove from pan and drain on paper towels. Set aside.
Make dressing. Remove leaves from basil. Stack them and roll them into a tight tube. With a very sharp knife, thinly slice the tube. You will be left with long shreds. Do the same with the parsley - finely shred it. In a large bowl, combine vinegar, pressed garlic, salt and pepper. Stir to combine. Slowly pour in the olive oil while continually whisking. Add herbs and stir to combine. Add cooled pasta and cherry tomatoes and toss to coat. If not serving immediately, refrigerate. Bring back to room temp before assembling salad.
To assemble salad in a wide bowl, put down a bed of shredded Romaine. Add crispy bacon pieces to pasta and toss to combine. Arrange pasta on top of lettuce bed. Top with crouton. Garnish with additional parsley and/or basil if desired.
This is a great salad to take to a pot luck. I just take a large serving bowl along. I have the lettuce, croutons and bacon in ziplock bags and the pasta in a sealed bowl. Just assemble it when you get there and it looks fabulous and doesn't get soggy and tossed around on the way!
This also makes a great light summer lunch!
I make my
seasoned with olive oil, fresh pressed garlic, dried parsley flakes, and some salt and pepper. Sometimes I use a garlic bread seasoning and olive oil.
Copyright Kathy Przywara
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