Bacon Goat Cheese Gluten-Free Fusilli with Caramelized Onion and Green Goddess Salad

This gluten-free fusilli recipe is a true crowd-pleaser, combining crispy bacon, tangy goat cheese and sweet caramelized balsamic onion in a luscious cream sauce. The pasta is perfectly al dente and every bite is packed with flavor. A bright green goddess salad on the side adds a fresh, herbaceous contrast that cuts through the richness.

Whether you’re cooking for a weeknight dinner or a special occasion, this dish delivers restaurant-quality results with simple ingredients. The creamy garlic sauce clings to the fusilli, while the crumbled goat cheese adds a creamy, tangy finish. It’s comfort food elevated to gourmet status!

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Ingredients

ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 ounce Green Goddess DressingView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 ounce Goat CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Halve, peel and thinly slice onion. Peel and finely chop garlic. Thinly slice chives. Trim and thinly slice cucumber. Crumble goat cheese.
2. Once water is boiling, add fusilli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/3 cup pasta cooking water, then drain.
3. While pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. Stir in vinegar and 2 tbsp water. Cook, stirring, until caramelized and jammy, 2-3 minutes more. Transfer to a small bowl. Wipe out pan.
4. Heat same pan over medium-high heat. Add bacon; cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Discard bacon grease; wipe out pan. Once cool, roughly chop bacon.
5. Melt 2 tbsp butter in pan over medium heat. Add garlic; cook until fragrant, 30 seconds. Add cream sauce base, stock concentrate and reserved pasta water. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Add drained fusilli, caramelized onion, bacon and half the chives. Toss to combine; season with salt and pepper.
6. In a large bowl, combine mixed greens, cucumber, dressing, a drizzle of olive oil, salt and pepper. Divide fusilli between bowls; top with crumbled goat cheese and remaining chives. Serve with salad on the side.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute regular fusilli or any short pasta. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftover pasta and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat pasta gently on the stovetop with a splash of water.

Can I make this dish vegetarian?

Absolutely! Omit the bacon and add sautéed mushrooms or roasted vegetables for a meatless version.