This Gluten & Dairy Free Creamy Bacon, Pea and Lemon Pasta Salad is a flavorful, allergy-friendly pasta salad perfect for summer gatherings or any time you want a hearty entrée salad. Salty bacon, sweet peas and a creamy lemon dressing combine into a balanced dish that serves a crowd and avoids gluten, dairy, soy, egg, peanut, and tree nuts. Serve it at your next picnic or BBQ and expect compliments.
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Why I love this Bacon, Pea & Lemon Pasta Salad
The combination of salty bacon and sweet peas is irresistible. Tossed with pasta and a creamy lemon dressing, it becomes a satisfying main-dish salad that simplifies meal planning—everything is ready in one bowl. It’s great for potlucks, picnics, or a simple family dinner.
How is this Bacon, Pea & Lemon Pasta gluten free?
Making the dressing from scratch ensures no hidden gluten thickeners or processed ingredients. Use your preferred gluten-free short pasta to keep the dish gluten free—brands like Barilla or Jovial work well, but any reliable gluten-free pasta will do. If you don’t need a gluten-free version, regular wheat pasta can be substituted.
How is this a dairy free pasta salad?
Creamy salads can be made without dairy by using a good mayo base. Nutritional yeast adds a savory, cheesy note and helps thicken the dressing. It works well combined with the other seasonings and lemon for a bright, dairy-free creaminess. If you prefer dairy and are not avoiding it, you can swap in the same amount of grated Parmesan instead of nutritional yeast.
What egg-free mayo do I use in this pasta salad?
If you need an egg-free version, a quality vegan mayo is an excellent substitute and maintains the creamy texture. Many store-bought egg-free mayos are close in flavor to traditional mayonnaise; use whichever brand you trust and that meets your allergy needs. If eggs are not a concern, use your preferred regular mayo.
How is this Bacon, Pea and Lemon Pasta Salad allergy friendly?
Prepared as written, this pasta salad avoids the top eight allergens: gluten (when gluten-free pasta is used), wheat, dairy, egg, soy, fish, shellfish, peanuts and tree nuts. Double-check labels on packaged ingredients—some vegan mayos include soybean oil—so consult your allergist if soybean oil is a concern or confirm acceptable brands with the person you’re serving.
Other gluten and dairy free pasta salads
If you enjoy allergy-friendly pasta salads, here are several other recipes you might like to try as alternatives or additions to your menu:
- Gluten and dairy free Tuscan Pasta Salad
- Gluten and dairy free Avocado BLT Pasta Salad
- Gluten and dairy free Asian Spinach Pasta Salad
- Gluten and dairy free Roasted Cauliflower Pasta Salad
- Gluten and dairy free Basil, Lemon and Avocado Creamy Pasta Salad
- Gluten and dairy free Ham, Asparagus and Lemon Pasta Salad
- Gluten and dairy free Taco Pasta Salad
Do I have a video showing how to make this pasta salad?
Yes—a short TikTok video provides a quick overview of the recipe and the main steps to prepare it.
Creamy Bacon, Pea & Lemon Pasta
6 servings
10 minutes
10 minutes
20 minutes
Salty bacon, sweet peas and a creamy lemon dressing make a delicious, allergy-friendly pasta salad that’s both filling and shareable.
Ingredients
PASTA INGREDIENTS:
- 12 oz. small gluten-free pasta of choice
- 1 1/2 cups frozen petite peas, thawed
- 12 oz. thick-cut bacon, cooked and chopped
- 1 large cooked chicken breast, cubed (optional)
CREAMY LEMON DRESSING INGREDIENTS:
- 2/3 cup vegan mayonnaise
- 1/3 cup olive oil
- 1/4 cup nutritional yeast (or 1/4 cup grated Parmesan if not dairy-free)
- 2–3 Tablespoons lemon juice
- 1 Tablespoon white vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon dried chives
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sugar
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Cook the bacon until crisp, drain and crumble; set aside.
- Dice the cooked chicken breast if using.
- Combine all dressing ingredients in a blender and blend until smooth. Taste and adjust seasoning.
- In a large bowl, toss the pasta, bacon, peas and chicken. Pour the dressing over the mixture and mix until coated to your preference.
- Serve warm or chilled. Store leftovers in an airtight container in the refrigerator for 2–3 days.
Notes
If you prefer this salad as a side, omit the cooked chicken. Always check labels for allergens and confirm ingredient safety for anyone with severe allergies. To avoid cross-contact, follow any special handling guidelines recommended by the person with allergies. This recipe was adapted from a similar creamy pasta salad.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 568
Total Fat: 45g
Saturated Fat: 11g
Trans Fat: 0g
Unsaturated Fat: 33g
Cholesterol: 73mg
Sodium: 1326mg
Carbohydrates: 12g
Fiber: 3g
Sugar: 3g
Protein: 29g
Don’t forget to pin it so you don’t lose it. Be sure to check out other allergy-friendly Pinterest boards.
