Vegan BLT Pasta Salad
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!
Ingredients
FOR THE DRESSING
- 1/2 cup vegan mayo
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tbsp cilantro chopped
- 1 tbsp parsley chopped
- salt & pepper to taste
FOR THE SALAD
- 1 tbsp olive oil
- 6 oz tempeh bacon diced
- 12 oz short pasta I used cavatappi
- 12 oz cherry tomatoes halved
- 1 large avocado chopped
- 1/2 red onion thinly sliced
- 2 cups arugula
Instructions
- 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.*
- 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.
- 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.
- 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.
Video
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.
Calories: 534kcal, Carbohydrates: 52g, Protein: 14g, Fat: 30g, Saturated Fat: 4g, Sodium: 123mg, Potassium: 509mg, Fiber: 4g, Sugar: 4g, Iron: 2mg
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