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Vegan BLT Pasta Salad
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Brief Description
This Vegan BLT Pasta Salad is perfect for a summer BBQ! It is loaded with tempeh bacon, cherry tomatoes, arugula, avocado, red onion and a creamy dressing. This pasta salad is so flavorful! From the salty tempeh bacon, to the creamy avocado, to the crunchy red onion...so much good stuff going on in here. I personally don't love an overly dressed pasta salad - I can't stand when there is a pound of mayo in my salad. So this pasta salad is lightly dressed, and in my opinion, has the perfect amount of dressing. If you prefer a more heavily dressed salad, more power to you. Double the dressing recipe and go to town ? Another note is to wait to dress the salad until right before serving. This way the pasta doesn't absorb the dressing before you eat it. This salad has everything you could want. It is comforting, refreshing, light and filling all in one big bowl. This is the ultimate party side! Grab a plate, because you are going to want to go back for seconds before it's gone!
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Main Ingredient
Tempeh and pasta
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Category: Side dishes
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
*This salad is meant to be lightly dressed. If you prefer a heavily dressed salad, you can double the dressing recipe. **I would hold off on adding the dressing to the salad until right before serving. This will keep the pasta from absorbing the dressing.
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Posted By: DHAPP
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Posted On: Jul 22, 2021
Number of Servings:
Ingredients:
- 1/2 cups - Vegan mayo
- 1/4 cups - Olive oil
- 2 tablespoons - Apple cider vinegar
- 1 teaspoons - Cilantro chopped
- 1 tablespoons - Parsley choppped
- - Salt and pepper, to taste
- 1 tablespoons - Olive oil
- 6 ounces - Tempeh bacon diced
- 12 ounces - Short pasta (I used cavatappi)
- 12 ounces - Cherry tomatoes halved
- 1 whole - Large avacado chopped
- 1/2 whole - Red onion thinly sliced
- 2 cups - Arugula
- 2 tablespoons - Apple cider vinegar
- 1 teaspoons - Cilantro chopped
- 1 tablespoons - Parsley choppped
- - Salt and pepper, to taste
- 1 tablespoons - Olive oil
- 6 ounces - Tempeh bacon diced
- 12 ounces - Short pasta (I used cavatappi)
- 12 ounces - Cherry tomatoes halved
- 1 whole - Large avacado chopped
- 1/2 whole - Red onion thinly sliced
- 2 cups - Arugula
- 1/2 cups - Vegan mayo
- 1/4 cups - Olive oil
Directions:
1. Combine all of the dressing ingredients in a bowl and stir to combine. Taste and adjust salt & pepper. Place in the fridge until ready to serve.*
2. Heat the olive oil in a pan over medium heat. Add the tempeh bacon and cook until browned, stirring frequently. Transfer to a bowl and set aside.
3. Bring a large pot of water to a boil. Add salt to the water, followed by the pasta. Cook according to package instructions. Drain and rinse with cold water.
4. To assemble, add the pasta, tomatoes, avocado, red onion, arugula, tempeh bacon and dressing to a large bowl. Toss to combine and top with additional pepper.** Serve at room temperature or cold.
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