Gluten-Free Bacon, Tomato & Cheese Macaroni Salad
Updated
BLT sandwiches are one of my favorite flavor combinations. That’s why I decided to create a gluten-free bacon, tomato, and cheese macaroni salad. This super-easy gluten-free macaroni salad is perfect for potlucks, backyard barbecues, or as an everyday meal!
I made this for a potluck at work and it was a hit! I was looking for something different than a traditional pasta salad. Thank you for an amazing recipe!
– Kristen
Easy Gluten Free Bacon, Tomato, and Cheese Macaroni Salad
I adore macaroni salad. I prefer it to be creamy, but light, with a sweet and tangy dressing, so I prepared this dressing with real mayonnaise, white vinegar, yellow mustard, sugar, salt, and onion powder. I threw in bacon, tomatoes, and cheddar cheese, which perfectly complements the sweet and tangy dressing, giving the macaroni salad a little more substance and flavor.
What I Learned While Testing
- Gluten-free pasta can be tricky. I have tried a lot of different brands, and based on flavor and texture, my favorite is Barilla. I always salt my water, at least a tablespoon for 1 pound of pasta in 4 quarts (16 cups) of water to add a touch of flavor.
- Add a teaspoon of olive oil to the water. This helps keep the pasta from sticking together. Add the salt, olive oil, and pasta to the water once it has come to a rolling boil.
- You must cook the pasta al dente. Do not overcook the pasta, or it will get mushy. I always rinse my pasta with cold water after draining it to keep it from cooking longer and turning to mush.
Gluten-Free Tomato & Cheese Macaroni Salad
Ingredients
Salad:
- 12 oz. gluten-free macaroni noodles, I like Barilla gluten-free.
- 1 cup bacon, cooked and chopped (I like Jenny-O turkey bacon.)
- 1 cup grape tomatoes, quartered
- 1 cup shredded cheddar cheese, Dairy-free use Violfe Life chedddar shreds
- 1 tbsp salt, for pasta water, I cook with pink Himalayan salt
- 1 tsp olive oil, for pasta water
Dressing:
- 1 cup mayonnaise, I am a Hellman's girl
- 2 tbsp white vinegar
- 1 tbsp yellow mustard
- ⅔ cup sugar
- 1½ tsp salt
- ½ tsp black pepper
- 1 tsp onion powder
Instructions
- Bring water to a rolling boil. Add salt, olive oil, and pasta to the water and cook to box directions for al dente.
- After draining the pasta, rinse pasta with cold water.
- Add pasta to a large bowl.
- Chop bacon and cook until desired crispiness.
- Cut grape tomatoes into quarters.
- In a small bowl, add all of the dressing ingredients and stir until fully combined.
- Add the dressing to pasta and stir until fully coated.
- Add bacon, tomatoes, and cheddar cheese to the pasta and stir until fully combined.
- You can serve immediately or refrigerate for later. (It’s even better the second day!) Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Bacon, Tomato, and Cheese Macaroni Salad Step by Step
Cook the pasta: Bring water to a rolling boil. Add 1 tbsp (15g) salt, 1 tsp (5 ml) olive oil, and 12 oz. (340g) pasta to the water and cook according to the box directions for al dente.
Once the pasta is cooked, rinse it with cold water and transfer it to a large bowl.
Prepare the bacon: Chop 1 cup (225g) bacon and cook until your preferred level of crispiness.
Slice the tomatoes: Cut 1 cup (180g) grape tomatoes into quarters.
Make the dressing: In a small bowl, combine 1 cup (224g) mayonnaise, 2 tbsp (30g) white vinegar, 1 tbsp (15g) yellow mustard, ⅔ cup (133g) sugar, 1½ tsp (9g) salt, ½ tsp (1g) black pepper, and 1 tsp (2g) onion powder. Mix until fully combined.
Combine the ingredients: Pour the dressing over the pasta and stir until fully coated. Add the bacon, tomatoes, and 1 cup (113g) of cheddar cheese and stir well.
Serve: Serve right away or refrigerate for later. Enjoy!
Serving Suggestions
I love serving this pasta salad at a weekend barbecue. To offer variety, I’ll make a gluten free beer cheese so my guests can dip veggies and pretzels while they mingle. These gluten free pigs in a blanket always go over well, as do Vietnamese summer rolls. And, nothing beats a slice of gluten free chocolate pie for dessert.
Storage Instructions
Leftover pasta will keep in the fridge for 2-3 days. If you find it is getting a bit dried out, you can drizzle with olive oil or add more dressing if you have any leftover. I don’t recommend freezing this recipe.
More Salad Recipes To Try
- Shrimp Louie Salad: This salad is my go-to when I am looking for something light, featuring crunchy romaine, tender shrimp, creamy avocado, and hard-boiled eggs all tied together with a tangy Louie dressing.
- Tuna Nicoise Salad: Layered with texture, this tuna salad always hits the spot, featuring tender potatoes, crisp green beans, jammy eggs, and briny olives.
- Greek Quinoa Salad: This hearty, protein-rich quinoa salad is loaded with crunchy cucumbers, juicy tomatoes, briny Kalamata olives, and creamy feta that’s drizzled with a lemony olive oil dressing.
Making this today. Looks yummy. But Why the sugar?
Hi Sylvia, that is the nature of the flavor profile of the dressing.
Sounds great, how do I get the additional dairy free???
Hi Rosalee! To make this recipe dairy-free, I recommend using Violife cheddar shreds. If you don’t eat eggs, you can also use a vegan mayo instead.
I am taking this dish to a picnic. Can I add the bacon just before serving in order to keep bacon crisp?
Hi Connie! Yes you could always add the bacon right before you serve it. Just make sure to stir it well so the bacon gets mixed in. I hope everyone enjoys it!
I made this for a potluck at work and it was a hit! I was looking for something different than a traditional pasta salad. Thank you for an amazing recipe!
Hi Kristen. I am so happy that you enjoyed it! You are so welcome. I love sharing what I make for my family.
Have you tried to freeze any of your recipes? If so, do tgey hold up. My family is only 2 but i cook for an army so i can freeze leftovers for the nights im too tired to cook
Hi Carla! I do freeze some of my recipes because I often make a double batch and they hold up well. Is there are a specific recipe you were thinking about trying?