Dairy Free BLT Pasta Salad Pressure Cooker Recipe
This dairy free BLT pasta salad features spiral macaroni, fresh tomatoes, crispy lettuce and savory bacon tossed in a creamy, flavorful dressing. It’ll be the best summer side dish at your next barbecue or potluck.
Equipment
- 1 Pressure Cooker needed for al dente pasta
Ingredients
Main ingredients
- ½ cup Mayonnaise creamy but dairy free
- ½ cup Vegan sour cream or unsweetened coconut yogurt
- 2 to 3 tablespoons White wine vinegar for zing
- 1 teaspoon Coarse salt bold flavor
- 1 teaspoon Dried parsley herb freshens
- ½ teaspoon Garlic powder subtle kick
- ¼ teaspoon Black pepper fresh cracked if possible
- 1 16-ounce package Elbow macaroni base, pressure cooked
- 1 ½ cups Grape tomatoes quartered
- 1 2.5-ounce package Crumbled bacon pieces smoky goodness
- 1 ½ cups Romaine lettuce chopped
- ⅓ cup Red onion finely diced
Instructions
Instructions
- Cook elbow macaroni in pressure cooker on manual high pressure for 4 minutes. Use natural release for 10 minutes.
- Mix dressing ingredients in a big bowl until creamy.
- Toss pasta in dressing, add grape tomatoes and crumbled bacon pieces, and stir to coat evenly.
- Fold in chopped romaine lettuce and red onion gently. Chill in fridge for at least 30 minutes before serving.
Notes
Add the lettuce before serving to keep it crispy!