You’re going to love this vegetarian BLT pasta salad! It’s a fresh twist on the classic flavors we all enjoy. Imagine crispy lettuce, juicy tomatoes, and a smoky crunch, all mingling together in a bowl of pasta goodness.
This recipe tackles busy weeknights, repetitive lunches, and limited vegan options by delivering a quick, portable pasta salad with smoky vegan bacon, greens, and protein.
I’ve had days where I just didn’t know what to make for lunch, and this salad has saved the day more than once. It’s quick, easy, and takes just a handful of ingredients. No one wants a meal that takes forever to whip up, right?
What I really love about this recipe is how it avoids mushy pasta. I’ve learned that cooking it just right is key. In about 12 minutes total, you can have a filling and tasty dish that checks off the box for being vegan and gluten-free.
If you’re looking for a delicious way to use your air fryer, try making these air fryer butternut squash to go alongside your pasta salad.
Why You Will Love This Recipe
- Flavor Explosion: This pasta salad packs a punch with smoky coconut bacon and fresh toppings. You get that classic BLT taste without any meat.
- Texture Sensation: The combination of crisp romaine, juicy tomatoes, and creamy vegan mayo creates a satisfying range of textures in every bite.
- Meal Prep Friendly: It’s super quick to whip up and holds well in the fridge for days, making it a great option for lunches or quick dinners.
- Varied Diets Accommodated: With its gluten-free and vegan ingredients, this dish caters to different dietary needs, so everyone can enjoy it together.
Vegan BLT Pasta Salad Recipe
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 4 - 6 Servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
- Diet: Vegan
Description
A simple and delicious vegan pasta salad with a BLT twist, featuring gluten-free pasta and coconut bacon.
Ingredients
- 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
Find it online: https://bakeitwell.com/vegetarian-blt-pasta-salad
Recipe Tips
- If pasta turns out mushy, reducing the cooking time by one minute and rinsing it in cool water helps set it just right.
- When preparing coconut bacon, adding it to the salad only at serving time keeps it crunchy and delicious.
- If vegan mayo thickens the salad too much, thinning it with a tablespoon or two of the reserved pasta cooking water helps adjust the texture.
- For those wanting to prepare ahead, the salad can be made a day in advance but remember to wait on the coconut bacon until serving.
- If you’re looking to spice things up, adding diced avocado or chopped red onion can bring a refreshing twist to this dish.
Serving Suggestions
Serve this vegan BLT pasta salad alongside grilled veggie burgers for a satisfying meal. Pair it with a tangy cucumber salad or vegan potato salad for additional flavor.
This pasta salad works well at summer BBQs and potlucks. You can also use it as a base for a hearty wrap or as a filling for lettuce cups.
Add a drizzle of balsamic glaze or a splash of lemon juice for extra brightness. These finishing touches complement the salad’s ingredients nicely.
Recipe variations
- You can use chickpea pasta instead of gluten-free pasta for added protein and fiber, giving your salad a different nutritional profile.
- Add 1 teaspoon of garlic powder and 1 tablespoon of lemon juice for a zesty kick that livens up the overall flavor.
- Either diced cucumber or bell peppers can add a refreshing crunch alongside the romaine, enhancing the texture in your salad.
- If serving a larger group, increase the pasta to 12 oz and the coconut bacon to 1 ½ cups for more satisfying portions.
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How to Store?
To keep your vegan BLT pasta salad fresh, follow these storage tips:
Refrigeration: Store the pasta salad in an airtight container in the fridge for up to 5 days.
Do not freeze: Freezing can affect the texture and quality of the ingredients. Avoid this method for storage.
Other Recipes You’ll Love
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