This vibrant Vegan BLT Pasta Salad transforms a classic comfort flavor into a nutritious, plant-powered meal.
Packed with protein-rich tempeh, fiber-filled pasta, and fresh vegetables, it’s low in saturated fat and high in wholesome nutrients.
Creamy, tangy, and satisfying, this quick, easy, and meal-prep-friendly salad is perfect for lunch, dinner, or a grab-and-go option any day of the week.
Vegan BLT Pasta Salad
Equipment
- Large pot (1) – for cooking pasta
- Baking sheet (1) – for drying pasta and assembling salad
- Tea towels (1–2) – for patting pasta dry
- Mixing bowl (1 large) – for tossing the salad
- Whisk (1) – for mixing the dressing
- Measuring cups & spoons – for precise ingredient amounts
Ingredients
- 12 ounces short or medium pasta of choice
- 1 batch crispy baked tempeh bacon or 8 ounces store-bought vegan bacon
- 1 ½ cups cherry or grape tomatoes halved
- 2 cups romaine lettuce shredded or thinly sliced
- 1 cup vegan mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- ¼ cup fresh chives snipped
- 2 tablespoons fresh parsley chopped (or 1 tablespoon dried parsley)
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon fine salt adjust to taste
- ⅛ teaspoon freshly ground black pepper
Instructions
- Prepare the Pasta: Fill a large pot with water and add a generous pinch of salt to enhance the pasta’s flavor. Bring the water to a rolling boil over high heat. Once boiling, carefully add the pasta of your choice, stirring occasionally to prevent sticking. Cook according to the package directions until the pasta is al dente—firm to the bite but fully cooked. Properly cooked pasta ensures it holds its shape and absorbs the dressing evenly.
- Make the Creamy Dressing: While the pasta cooks, combine the dressing ingredients in a medium mixing bowl. Add vegan mayonnaise, freshly squeezed lemon juice, and white wine vinegar. Sprinkle in snipped chives, chopped parsley, onion powder, garlic powder, salt, and freshly ground black pepper. Use a whisk to blend everything until smooth and creamy. Taste the dressing and adjust the seasoning with additional salt, pepper, or acidity to suit your preference.
- Drain and Rinse the Pasta: Once the pasta is cooked, drain it in a colander. Immediately rinse under cold running water to stop the cooking process and remove excess starch. Gently toss the pasta while rinsing to ensure even cooling. This prevents stickiness and allows the pasta to hold the dressing better.
- Dry the Pasta for Optimal Texture: Line a large baking sheet with clean tea towels. Spread the rinsed pasta evenly over the towels and gently pat it dry with another towel. Removing excess moisture is essential for preventing a watery salad and ensuring the dressing adheres properly.
- Prepare the Salad Ingredients: While the pasta dries, prepare the other components. Halve cherry or grape tomatoes for bite-sized pieces. Shred or thinly slice romaine lettuce for crispness. Crumble homemade tempeh bacon or cut store-bought vegan bacon to a similar size. Preparing ingredients in advance ensures smooth assembly and consistent texture throughout the salad.
- Combine the Salad Base: Transfer the dried pasta to a large mixing bowl. Add the halved tomatoes, shredded romaine, and crumbled tempeh bacon. Gently toss the ingredients together to evenly distribute the vegetables and bacon, creating a balanced foundation for the dressing.
- Add the Dressing and Toss: Pour the prepared dressing evenly over the pasta mixture. Using a large spoon or salad tongs, carefully toss the salad until each piece of pasta and vegetable is coated with the creamy, flavorful dressing. Fold the ingredients gently to preserve pasta shape and vegetable freshness.
- Taste and Adjust Seasonings: Taste a small portion of the salad before serving. Adjust seasoning with additional salt, pepper, or a splash of vinegar or lemon juice if desired. This step ensures the salad is perfectly balanced and tailored to your taste preferences.
- Serve or Store the Salad: Transfer the salad to a serving bowl for immediate enjoyment. Garnish with extra chives or parsley if desired. Alternatively, store the salad in an airtight container in the refrigerator for up to three days, making it a convenient, make-ahead meal for lunches, dinners, or picnic outings.
- Enjoy Your Nutrient-Packed Meal: Scoop a generous portion onto your plate and enjoy the vibrant colors, textures, and flavors. Each bite delivers the crunch of fresh romaine, the sweetness of tomatoes, the savory crispness of tempeh bacon, and the creamy tang of the dressing—a wholesome, satisfying plant-based meal.
Notes
- Use pasta shapes that hold dressing well, like rotini, penne, or fusilli, to ensure every bite is flavorful.
- For extra texture, crisp the tempeh bacon thoroughly in the oven or skillet; it adds a satisfying crunch to the salad.
- Rinsing and drying pasta is crucial to prevent a watery dressing and to help the flavors stick.
- Fresh herbs like chives and parsley elevate the salad’s flavor, but dried versions work in a pinch.
- This recipe is very adaptable: swap romaine for baby spinach or arugula for a slightly peppery twist, and mix in other seasonal vegetables for variety.
Chef’s Secrets: Insider Flavor And Technique Tips
To make this salad truly stand out, focus on layering flavors and textures.
Crispy tempeh bacon provides umami and crunch, contrasting beautifully with tender pasta and juicy tomatoes.
Whisk the dressing until silky smooth to coat every ingredient evenly.
Allow the salad to rest 10–15 minutes after tossing—it helps the flavors meld together.
Freshly ground black pepper added just before serving enhances aroma and depth.
For a tangy boost, a splash of apple cider vinegar or extra lemon juice can be stirred in without overpowering the dish.
Serving Suggestions: Creative Ways To Enjoy
Serve this Vegan BLT Pasta Salad chilled or at room temperature for a refreshing lunch or light dinner.
Pair it with crusty whole-grain bread or a side of roasted vegetables for a complete, balanced meal.
It also makes a perfect picnic or potluck option because it travels well and maintains its texture.
Garnish with additional fresh herbs or a sprinkle of smoked paprika for visual appeal and extra flavor.
Storage Tips: Keep Salad Fresh Longer
Store the pasta salad in an airtight container in the refrigerator for up to three days.
To maintain crispness, consider storing the romaine separately and mixing it in just before serving.
If the salad thickens as it sits, add a splash of plant-based milk, water, or lemon juice to loosen the dressing.
Avoid freezing this salad, as the mayonnaise-based dressing and fresh vegetables do not hold up well to freezing and thawing.
Frequently Asked Questions
1. Can I use a different pasta type?
Absolutely! Any short or medium pasta like fusilli, penne, rotini, or bow-tie works well. Just ensure it holds the dressing and doesn’t become mushy after rinsing and cooling.
2. How can I make tempeh bacon at home?
Slice tempeh thinly and marinate it in soy sauce, maple syrup, smoked paprika, and liquid smoke for at least 15 minutes. Bake or pan-fry until golden and crispy for that classic bacon flavor.
3. Is this salad suitable for meal prep?
Yes! Store the salad in the fridge for up to three days. Keep leafy greens separate if you want to prevent sogginess. This makes it perfect for grab-and-go lunches.
4. Can I substitute vegan mayo?
You can use store-bought vegan mayo or a homemade version. Silken tofu blended with a little lemon juice, apple cider vinegar, and mustard also works as a lighter alternative.
5. How can I make it more flavorful?
Add extra herbs like dill or basil, a pinch of smoked paprika, or a dash of hot sauce for a zesty kick. Roasted vegetables like red peppers or zucchini can also enhance both taste and nutrition.
