Vegan BLT Pasta Salad
Author -Yields: 4 servings
Ingredients
- 12 ounces short or medium pasta of choice (340g)
- 1 batch crispy, baked tempeh bacon (crumbled; substitute 8 ounces / 225g store-bought vegan bacon of choice)
- 1 1/2 cups halved cherry or grape tomatoes (240g)
- 2 cups packed, shredded or thinly sliced romaine lettuce (60g)
- 1 cup vegan mayonnaise (240ml; substitute store-bought for homemade if you prefer)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1/4 cup snipped chives
- 2 tablespoons fresh, chopped parsley leaves (substitute 1 tablespoon dried parsley)
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine salt (more as needed)
- 1/8 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
- While the pasta cooks, make the dressing. Whisk together the mayonnaise, lemon juice, white wine vinegar, chives, parsley, onion and garlic powder, salt, and pepper.
- Drain the pasta, then rinse it under cold water and drain again. Line a baking sheet with tea towels and distribute the pasta over the towels. Pat the pasta dry, then transfer it to a large mixing bowl. Add the bacon, tomatoes, and romaine.
- Pour the dressing over the BLT pasta salad ingredients. Toss everything well to combine. Taste and adjust the salt, pepper, and vinegar to your liking. Serve or store the pasta salad.