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BLT Pasta Salad

Savory BLT Pasta Salad: A Fresh Summer Delight

This Vegetarian BLT Pasta Salad transforms a classic dish into a vibrant summer delight with fresh ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Farfalle Pasta Cook until just past al dente.
For the Dressing
  • 1/2 cup Extra-Virgin Olive Oil Can substitute with other neutral oils.
  • 3 tbsp Red Wine Vinegar Apple cider vinegar works well as an alternative.
  • 2 cloves Garlic Freshly minced.
  • 1 tsp Dried Oregano Mixed Italian herbs can substitute.
  • 1 tsp Dried Parsley Fresh parsley enhances freshness.
  • to taste Sea Salt Adjust to fit your personal taste.
For the Salad
  • 1 cup Tempeh Bacon Savory element; use store-bought or homemade options.
  • 1 cup Cherry Tomatoes Halved.
  • 1/2 cup Sun-Dried Tomatoes Chopped.
  • 1 medium Cucumber Diced.
  • 1/4 cup Red Onion Finely chopped.
  • 1 medium Avocado Add right before serving.
  • 2 cups Fresh Arugula Adds a peppery finish.

Equipment

  • large pot
  • mixing bowl
  • Oven

Method
 

Preparation
  1. Prepare Tempeh Bacon: Cut tempeh into thin strips, steam for 10 minutes, marinate in olive oil, salt, and spices for 15 minutes, then bake at 400°F for 20-25 minutes until crispy.
  2. Cook Pasta: Boil salted water, add farfalle pasta, cook for 10-12 minutes, drain, and rinse under cool water.
  3. Make Dressing: Whisk together olive oil, red wine vinegar, minced garlic, oregano, parsley, and sea salt until smooth.
  4. Combine Ingredients: Toss cooled pasta with dressing, crispy tempeh bacon, cherry tomatoes, sun-dried tomatoes, cucumber, and red onion.
  5. Finish Salad: Fold in avocado and arugula, mix gently, season with salt to taste, and serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 10gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gSodium: 250mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Store salad in an airtight container for up to 2 days; keep avocado separate until serving.

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