Vegan BLT Caesar Pasta Salad
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This Vegan BLT Caesar Pasta Salad is the perfect addition to your next picnic or BBQ. Made with the best dairy-free Caesar dressing!
You know my love for anything Caesar-related is unmatched – if you haven’t tried my dressing recipe, then this is the time! And I made this Vegan BLT Caesar Pasta Salad for a party recently and I got the best response…everyone loved it! It is the best of both worlds. You get all of your favorite Caesar salad flavors PLUS the comfort of a pasta salad. It is just delish!
Here’s what you need
Ingredients
- short pasta – I used fusilli
- avocado oil
- tempeh bacon – I used Lightlife
- romaine
- cherry tomatoes
- vegan parmesan
- vegan Caesar dressing
- pepper
- fresh basil
Equipment
- stock pot
Steps
Step 1: Prep
First thing you want to do is get the pasta going. So, bring a pot of water to a boil, add the pasta and cook until al dente. Drain and rinse the pasta with cold water.
While the pasta is cooking, heat a little oil in a skillet over medium heat. Add the cubed tempeh bacon and cook until browned, stirring as needed (approx. 2 minutes per side). Remove from the heat and set aside.
And if you’re making the dressing from scratch, head over to my recipe and whip it up.
Step 2: Serve
To assemble, add the pasta, tempeh, romaine, tomatoes & parmesan to a large bowl. Pour over the dressing and toss to combine. Sprinkle with pepper and fresh basil.
The fresh basil isn’t necessary, but it adds a bright, fresh flavor.
This salad is such a crowd pleaser. Trust me, everyone will love you for bringing this to your next party!
Tips & Tricks
I used a double batch of my Caesar dressing recipe – get it here.
This can be served at room temperature or chilled.
Need more recipe inspo? Check these out:
Vegan BLT Caesar Pasta Salad
Ingredients
- 1 pound short pasta I used fusilli
- avocado oil
- 6 ounces tempeh bacon cubed, I used Lightlife
- 1 head romaine chopped
- 12 ounces cherry tomatoes halved
- 1/4 cup vegan parmesan shredded
- 1 cup vegan Caesar dressing see notes
- pepper
- fresh basil
Equipment
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water.
- While the pasta is cooking, heat a little oil in a skillet over medium heat. Add the cubed tempeh bacon and cook until browned, stirring as needed (approx. 2 minutes per side). Remove from the heat and set aside.
- To assemble, add the pasta, tempeh, romaine, tomatoes & parmesan to a large bowl. Pour over the dressing and toss to combine. Sprinkle with pepper and fresh basil. Serve and enjoy!
Video
Notes
- I used a double batch of my Caesar dressing recipe – get it here.
- This can be served at room temperature or chilled.
Sooooo Good!
My husband hates capers so I held off mentioning them until after he declared it to be the “best pasta salad ever!” Lol, he was surprised to learn this but it just goes to show you that you can’t always judge a recipe by its ingredients
I’ll double the dressing next time
This salad was absolutely DELICIOUS! I will make it again and again! I didn’t and wouldn’t change a thing! I LOVE it!! Thank you once again, Rene!
Thanks so much Cris! So glad you loved it!
10/10. Dressing is fabulous – best thing I ate all week. I didn’t have the tempeh bacon, just tempeh, so I used the recipe you have from “Tempeh Caesar Salad Pitas” for the protein. I also used chickpea pasta.
Thanks Kristin! That is a great sub for the tempeh bacon! Good tip!
I made this for our family get together and everyone loved it! I’ll definitely be making this again, thank you for sharing this delicious recipe!
Thanks so much Theresa! One of my favorites for a family party!