BLT Pasta Salad #glutenfree #giveaway

BLT Pasta Salad |

There’s nothing I enjoy more than a nice, cold and crispy BLT on a hot summer day. This pasta salad version is perfect for any summer bbq or picnic!

It’s got all the best flavors, made in a super healthy way. You’ve got the bacon, lettuce and tomato…obviously…and then there’s the ancient grain, sorghum, and a healthy and homemade creamy ranch dressing made with greek yogurt.

BLT Pasta Salad |

The healthier version of ranch dressing nicely coats the entire salad. And the sorghum grain adds a nice, crunchy texture with the added health benefits of being a whole grain and gluten free.

BLT Pasta Salad |

The inspiration behind this salad come when my friends at Stonyfield and Bob’s Red Mill sent me a yogurt and an assortment of grains. To celebrate the beautiful combination of whole grains and light, creamy dressings, they are offering one lucky winner the same Stonyfield quart-sized yogurt coupons and whole grains including Amaranth, Bulgar, Grand Whole Grains Blend, Farro and Sorghum.

Think of all the amazing things you could make! Scroll to the bottom of this page to enter.

BLT Pasta Salad |

BLT Pasta Salad


  • 1 cup sorghum
  • 3 cups water
  • 1 vegetable bouillon cube
  • 4 ounces pancetta
  • 1/2 cup baby spinach, julienned
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup non fat plain greek yogurt
  • 1 tablespoon white vinegar
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/4 teaspoon dried dill


  1. In a pot, bring the sorghum, water and bouillon cube to a boil. Cover and reduce heat to low and simmer for 60 minutes. Drain excess stock and allow to cool (or refrigerate)
  2. Meanwhile, in a small pan over medium high heat, cook the pancetta through until browned. Place on a paper towel covered plate to drain excess grease and cool to room temperature. Add the pancetta to the cooked and cooled sorghum.
  3. Add the spinach and grape tomatoes to the sorghum.
  4. In a small bowl, combine the remaining ingredients to make the dressing. Stir the dressing into the sorghum mixture. Serve at room temperature or refrigerated.

Servings: Makes about 2 cups of salad.

a Rafflecopter giveaway

I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.


  1. I love trying new whole grains and Greek yogurt is one of my favorite ingredients! I can’t wait to try this recipie!

  2. I love amaranth! I first tried it in Purely Elizabeth’s oatmeal, and I’ve been hooked ever since!

  3. I’ve never had any of the grains that you mention. Thus, a great reason to enter! I’d love to try them and learn more about them. I’m pretty lame when it comes to grains. I’m not sure I have a favorite, yet! 🙂

  4. I’ve tried a few different types of grains (and grain-like things), so far i’ve had mixed luck. I tried millet with Hannah when she was little – didn’t go well. I’ve had great luck, though, adding quinoa to vegetable soup. It adds a delicious flavor and texture! After reading the other comments, I think I’ll try amaranth next. On a related note, I had to go soy and dairy free for 6 months when H was younger – BRM was a lifesaver! They make a really good gluten-free brownie mix (that also happens to not have soy or dairy!) Satisfied my chocolate fix!

  5. as a korean, i’m going to have to go with white rice for my favorite grain! i know it gets hated on because it’s a white starch, but i find it easily digestible and so comforting 🙂

  6. Bulgur – I eat it a lot with chicken, tomatoes, cucumbers and scallions – with a vinaigrette then sprinkled with goat cheese – sometimes on top of greens – sometimes without the greens – yummy!

  7. I have not tried any the grains mentioned. Although I am on a journey of trying healthier alternatives to regular pastas as they upset my stomach.

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