Ingredients
Method
Preparation
- Cook the gluten-free pasta according to package instructions and then drain it.
- In a large bowl, combine the cooked pasta, chopped bacon, lettuce, and tomatoes.
- In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Serve immediately or refrigerate for later use.
Notes
Let your salad sit for a bit before serving; it allows the flavors to marry beautifully. Store leftovers in an airtight container for up to 3 days. Avoid freezing as the lettuce will become mushy.