TTLA Pasta Salad (members only)
This TTLA Pasta Salad is the ultimate vegan take on a BLT pasta salad. It has a creamy dressing, crispy tempeh and fresh veggies!
Equipment
- pot
Ingredients
- 1 pound short pasta I used fussili
- 1 teaspoon oil I used avocado oil
- 6 ounces tempeh bacon chopped, I used Lightlife
- 1 head romaine chopped
- 12 ounces cherry tomatoes halved
FOR THE DRESSING
- 1 bunch cilantro
- 1 jalapeño roughly chopped
- 1/3 cup vegan mayo
- 1/4 cup oil I used avocado oil
- 1 small avocado
- 2 cloves garlic peeled
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1-2 tablespoons apple cider vinegar
- salt to taste
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse with cold water.
- Heat the oil in a skillet over medium heat. Add the tempeh and cook until crispy. Remove from the heat and set aside.
- Add all of the dressing ingredients to a food processor and blend until smooth. Taste and adjust the seasonings as needed.
- Add the pasta, tempeh, romaine & tomatoes to a large salad bowl. Pour over the dressing and toss to combine. Serve right away or cover and place in the fridge to chill.
Notes
- If you want to make this hours in advance, I would make all of the components, keep them in the fridge and then add the dressing right before serving.
- Not into tempeh? You could also sauté a can of chickpeas with some smoked paprika, garlic powder, onion powder, salt & pepper until crispy.
Nutrition
Calories: 422kcal | Carbohydrates: 51g | Protein: 13g | Fat: 19g