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blt pasta salad with tempeh bacon, tomatoes and lettuce in a white bowl with a fork in the bowl

Vegan BLT Pasta Salad


  • Author: Lisa Kitahara
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Highly delicious Vegan BLT pasta salad with tempeh bacon, lettuce and tomato all tossed in a dairy free creamy ranch dressing– perfect for summer BBQs and potlucks!


Scale

Ingredients

Tempeh Bacon

Dressing:

  • 1/3 cup vegan mayo (82g // store bought or homemade)
  • 1/2 cup vegan ranch (120g // store bought or homemade)*

Pasta Salad

  • 8 oz gluten free pasta (224g // I love this one)
  • 1 cup cherry tomatoes, sliced in half (150g)
  • 34 cups lettuce, chopped (200g)
  • 1/8 cup thinly sliced red onion soaked in water (30g)
  • 1 medium avocado, optional (120g)

Instructions

Tempeh Bacon

  1. Slice tempeh into strips and then pour smoky marinade over. Let it marinate 15 minutes (better for longer or overnight). When ready, pan fry over medium high heat for 3 minutes. Flip the tempeh and cook for another 3-5 minutes until slightly browned and marinate has fully cooked off. If you would like a baked or air fried version, see my tempeh cooking guide on how to make it. Slice the tempeh bacon into bite size pieces or into ‘bacon crumbles’. 

Dressing

  1. Mix vegan ranch and vegan mayo together until combined.

Pasta Salad

  1. Cook pasta following instructions, rinse with water and add to a large salad mixing bowl. Add in cherry tomatoes, lettuce and red onions. Pour the sauce in and toss. Add the tempeh bacon and avocado if using and gently toss. Serve and enjoy! 

Notes

  • *When I don’t have a bottle of vegan ranch on hand, I make a quick version using this ranch blend and vegan mayo. If you don’t have a ranch blend use: mix together 1/2 cup vegan mayo, 1-2 tbsp non dairy milk (depending on thickness of your mayo), 1 tsp apple cider vinegar, 1 tsp dried parsley, 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp paprika, 1/8 tsp black pepper and 1/8 tsp of salt.
  • Helpful Equipment: large salad mixing bowls, tongs
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) without the avocado and dressing. 
  • Category: entree
  • Method: mixing
  • Cuisine: vegan, gluten free, north american

Nutrition

  • Serving Size: 1 serving
  • Calories: 370
  • Sugar: 9.8g
  • Sodium: 900mg
  • Fat: 8.6g
  • Saturated Fat: 2.3g
  • Unsaturated Fat: 3.3g
  • Trans Fat: 0
  • Carbohydrates: 49.2g
  • Fiber: 10.6g
  • Protein: 28.9g
  • Cholesterol: 0

Keywords: BLT pasta salad, pasta salad, vegan pasta salad