Description
A simple and delicious vegan pasta salad with a BLT twist, featuring gluten-free pasta and coconut bacon.
Ingredients
Scale
- 8 oz gluten-free pasta, any hearty shape like chickpea cavatappi
- 4 cups chopped romaine lettuce, fresh
- 1 ½ cups grape tomatoes, halved
- 1 cup coconut bacon, store-bought or homemade
- ½ cup vegan mayo, store-bought or homemade
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook & Rinse Pasta: Start by boiling the gluten-free pasta until it is just shy of fully cooked. You want it to be firm but not hard, about a minute less than the package indicates. Rinse it in cool water to prevent it from getting mushy later. Keep an eye on it to avoid overcooking!
- Mix Vegan Mayo & Season: In a large bowl, combine the vegan mayo with a splash of reserved pasta water for a silky texture. Add in salt, black pepper, and any additional seasonings you prefer. Mix gently, ensuring the mayo coats without overpowering.
- Add Tomatoes & Greens: Toss in the chopped grape tomatoes and romaine lettuce into the bowl. Stir gently to combine, being careful not to squish the tomatoes. Maintain the freshness of the veggies by stirring lightly.
- Stir in Coconut Bacon: Now it is time for the coconut bacon. Add it directly into the bowl and mix everything just enough to incorporate while keeping that crunch intact. Be sure not to add the bacon too early to maintain its crispy texture.
- Chill & Serve: Cover your salad and let it chill in the fridge for a brief period to allow the flavors to mingle. When you are ready to serve, give it a quick stir. If the salad appears a little thick, you can add a touch more reserved pasta water to lighten it up!
Notes
- Storage Tips: Store in the fridge for 4-5 days in a covered container. Do not freeze.
- Expert Tips: If pasta turns out mushy, reducing the cooking time by one minute and rinsing in cool water helps set it just right. When preparing coconut bacon, adding it only at serving time keeps it crunchy. If the vegan mayo thickens the salad too much, thinning it with a tablespoon or two of reserved pasta cooking water helps adjust the texture.
- Reheating Instructions: Not applicable as this salad is served cold.
- Serving Suggestions: Serve alongside grilled veggie burgers or pair it with a tangy cucumber salad. It is also great alongside vegan potato salad or coleslaw.
- Recipe Variations: You can add diced avocado for extra creaminess, incorporate pickles for a tangy crunch, or mix in chopped red onion for added flavor.
- Ingredient Notes: For the best quality, ensure the coconut bacon is crispy prior to adding to the salad, and if you prefer a homemade version, use unsweetened toasted coconut flakes with smoked paprika. For the vegan mayo, if using a store-bought version, consider thinning with vinegar or reserved pasta water if it seems too thick.
Nutrition
- Serving Size: 1 serving
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: 0g
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: 0mg