Vegan BLT Pasta Salad
A creamy, protein-packed Vegan BLT Pasta Salad with crispy tempeh, fresh tomatoes, and romaine lettuce tossed in a tangy, herb-infused vegan mayo dressing. Quick, satisfying, and perfect for meal prep or a light lunch.
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.
