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.