This BLT Pasta Salad (with tempeh bacon) is a fun twist on the classic flavors we all love. Combining creamy avocado with crunchy chickpeas and savory tempeh bacon, it’s a dish that’s sure to impress both family and friends.
This recipe offers a quick vegan meal, adds textural contrast to salads, and provides a filling option that’s still healthy and satisfying.
I often find it tricky to whip up a quick meal that’s vegan and filling. Sometimes, it feels like a real challenge, especially when I want something healthy but also hearty. This recipe solves that problem and comes together in just about 40 minutes.
It works great because the avocado adds a creamy texture, while the crispy chickpeas give a nice crunch. With just a little chopping and cooking, you’ll have a tasty and satisfying dish that everyone can enjoy.
Why You Will Love This Recipe
- Texture , The creamy avocado coating pairs beautifully with crunchy chickpeas, creating an exciting contrast that keeps every bite interesting.
- Flavor , With savory tempeh bacon and fresh cherry tomatoes, this salad brings a delightful mix of creamy, tangy, and savory notes that is hard to resist.
- Convenience , Ready in just 20 minutes, this dish fits perfectly into busy days when you still want something satisfying and delicious.
- Storage , While it’s best enjoyed fresh, the leftovers can easily be kept in the fridge for a quick meal over the next few days.
Ingredient Notes
- Pasta: You’ll want something that holds the sauce well, like bow ties. Cook it al dente for a tasty bite!
- Tempeh: This adds a nice savory kick and a great texture! If you can’t find tempeh, smoked tofu works in a pinch.
- Soy sauce: It brings a bit of umami and boosts flavor. Look for low-sodium if you prefer less saltiness!
- Avocado: It makes the salad creamy and dreamy! Pick one that’s ripe, just give it a gentle squeeze to check.
- Cherry tomatoes: They add a burst of fresh flavor and color. Opt for ripe ones to get that juicy sweetness in every bite!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta feels too mushy, aim for al dente by cooking it for one to two minutes less than the package suggests.
- When tempeh bacon lacks crispiness, try cooking it for an additional two to three minutes, checking frequently for even browning.
- If the dressing is too thick, adding one tablespoon of water or lemon juice at a time can help achieve the desired consistency.
- For a light yet filling salad, consider using chickpea or quinoa pasta, which adds protein without compromising on taste.
- If seeking quick vegan options, prepare extra tempeh bacon ahead of time to save on meal prep during busy weekdays.
Serving Suggestions
- Serve this BLT pasta salad with crusty bread or rolls. Pair it with a light vinaigrette salad or grilled vegetables.
- This salad works well in various settings, including picnics, barbecues, or potlucks. Consider using it in a wrap or as a filling for lettuce cups.
- Add a drizzle of olive oil or your favorite vinaigrette for extra flavor. You can also sprinkle fresh herbs on top before serving.
Storage Guidelines
- To keep your BLT pasta salad fresh, follow these storage tips:
- Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3 days. Consume promptly for best quality.
- Freezing: Wrap the salad tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Recipe Variations
- You can use zucchini noodles instead of pasta for a lighter option that still satisfies your craving.
- Add 1 teaspoon of garlic powder or ½ teaspoon of smoked paprika for an extra layer of flavor.
- Either spinach or arugula can be tossed in for a fresh, peppery kick alongside the tomatoes.
- For larger servings, scale up to 28 oz of pasta and 600g of tempeh to serve more people.
Did you make this recipe? Scroll down to leave a star rating and review!
Creamy Avocado BLT Pasta Salad with Tempeh Bacon
A delicious and creamy vegan pasta salad featuring avocado, tempeh bacon, and plenty of fresh veggies.
Equipment
- Blender
Ingredients
- 14 oz pasta bow tie or pasta shape of choice (400g)
- 10.5 oz tempeh (300g) sliced into ¼-inch strips
- ¼ cup soy sauce (60ml)
- 2 tbsp maple syrup (42g)
- ½ tbsp extra virgin olive oil (7g)
- 2 x 15 oz cans chickpeas (approx. 800g total) drained and rinsed
- ½ tbsp extra virgin olive oil (7g)
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- 1 large ripe avocado pit removed
- 3 cups baby spinach (80g) packed
- ½ bunch fresh dill about ½ cup chopped (optional)
- ¼ cup plain plant-based yogurt (60g)
- ¼ cup plant-based mayonnaise (60g)
- 3 tbsp lemon juice (45g), from 1 lemon
- 1 clove garlic peeled
- ½ tsp onion powder
- ¼ tsp black pepper cracked
- 1½ cups cherry tomatoes (250g) halved
- ½ red onion thinly sliced (about 60g)
- ½ bunch fresh dill finely chopped (optional)
Instructions
- Start by boiling your pasta according to the package instructions. You want it al dente, so keep an eye on that timing. Overcooked pasta can turn mushy and ruin the texture of your salad.
- While the pasta is cooking, heat some olive oil in a pan and add the tempeh. Let it sizzle until it’s golden and crispy, which should take about 5 to 7 minutes. Make sure you spread it out so it crisps up nicely; if it is piled together, it might steam instead.
- In a blender, toss in the avocado, yogurt, mayo, lemon juice, garlic, onion powder, salt, and pepper. Blend until it is smooth and creamy; you should see a vibrant green color. If it feels too thick, just splash in a little water or more lemon juice to loosen it up.
- In a large bowl, combine the cooked pasta, crispy tempeh, baby spinach, halved cherry tomatoes, sliced red onion, and dill. Give it a good toss so everything is well mixed. You want to see pops of color from the veggies, making it inviting!
- Pour that luscious avocado dressing over the salad and gently stir until everything is coated. You should smell the fresh herbs and lemon as you do this. Make sure you do not overdo it, or the pasta can get mushy, so be gentle!
- Let the salad sit in the fridge for at least 10 minutes. This helps the flavors mingle. You will be ready to dive in once it is chilled. Serve promptly to maintain its crispness.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh.
Leave a Reply