It may be September, but it is full on summer tomato season in my garden which means it’s BLT season. In my opinion, BLT season is one of the best things about late summer and about gardening in general. Homegrown tomatoes are one of the most delicious things to grow, and growing them has definitely made me a tomato snob. I really only want to eat tomatoes at this time of year. I love to make BLT sandwiches with my favorite gluten free bread, but this year I was looking for a different way to get my BLT on and I was also having an obsession with pasta salads in general because I have discovered a 100% quinoa pasta brand that is so good, SO… I figured why not marry the two and have BLT pasta salad! Coming up with this dressing was my favorite part of making this recipe. I started with mayo, lemon, celery seed, and salt and pepper like I would make a dressing for slaw, and then added a little honey to apple cider vinegar to sweeten it up. Finishing it off with garlic powder and onion powder, and I feel like magic was just made in the kitchen!
The tomatoes I grew this year are all heirloom and full of color! The little orange ones are called Sun Golds and they are so sweet. Every time I go into my garden I grab one (or two) and eat them right off the vine. The green ones are called Green Zebras. The yellow tomatoes are Yellow Pear and they are a small cherry tomato size. And last but not least, Cherokee Purples are the big deep red juicy ones.
I hope you enjoy this recipe as much as I do.
Looking for other dishes to make with heirloom tomatoes?
Sending you love always.
Gluten Free BLT Pasta Salad
- 1 box gluten free quinoa pasta, macaroni
- 1 box of bacon (about 8 pieces)
- 2 cups of mixed chopped tomatoes
- 2 cups finely chopped romaine lettuce
- 1/2 cup of mayonnaise
- juice of half a lemon
- 2 tablespoons of honey
- 2 tablespoons of apple cider vinegar
- 1 teaspoon celery seeds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- salt and pepper to taste
- green onions to garnish
Cook and drain pasta according to box. Fry your bacon in a skillet or bake in over. I like bacon cooked through, but not overly crispy for this recipe. Once bacon is cooled, crumble bacon my hand and set aside. In a medium mixing bowl, mix together the mayonnaise, with the lemon juice, vinegar and all the spices. I recommend a hand whisk. In a large bowl, put the cooked pasta and bacon in and top with tomatoes and lettuce. Add in the dressing and mix by hand. (I prefer to mix by hand so that the pasta doesn’t try to break about with a fork.) Serve in a bowl and garnish with green onions. This recipe can be made a day ahead of time for a party.