This Vegan BLT Pasta Salad has all the flavors of a vegan BLT, but in pasta form. This has sun dried tomatoes, arugula, tofu bacon, and roasted red pepper dressing.
Instead of making another sandwich with tofu bacon, like a Vegan BLAT or a Vegan Submarine Sandwich, I thought I would make a Vegan BLT Pasta Salad.
I decided on using wilted arugula instead of fresh lettuce. In place of fresh tomatoes, I decided on sun-dried tomatoes.
Both added the flavors that I was looking for. For a dressing, I used roasted red peppers, tahini and vegan mayo. I have used the combination in a dip awhile back and loved it.
Sometimes being vegan and gluten free can be a pain in the keister. It can be hard to find good quality vegan gluten free bread products.
I don’t find that to be the case with pasta. I have been using pasta made with lentils and quinoa. It is not only high in protein, but tastes great too. It keeps me full for hours because of its high protein content.
I have a black bean pasta that I have been meaning to try one of these days. I am not sure how it will look in a photo though. That is if I even use it for a recipe. Maybe I can pair it with something colorful so that it looks more appetizing.
Vegan BLT Pasta Salad
These vegan pasta salad is perfect for a potluck or BBQ because it can be served at room temperature.
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Here’s the pasta I used to make the pasta salad. I love the taste of it.
Vegan BLT Pasta Salad
Ingredients
Roasted Red Pepper Sauce
- 1/2 cup roasted red pepper 1 pepper
- 1/4 cup tahini
- 1/4 cup vegan mayo
BLT Pasta
- 8 ounces Rotini pasta - I used a red lentil quinoa blend
- whole batch of Tofu Bacon chopped
- 1/2 cup sun-dried tomatoes in olive oil chopped
- 4 cups arugula
- Salt and pepper
Instructions
- Mix roasted red pepper sauce ingredients in a Nutribullet or food processor until creamy.
- Make pasta according to directions. Make sure to salt well. Let cool.
- When making the tofu bacon, add arugula at the very end of cooking time. Cook for a couple of minutes until wilted. Let cool. Cut tofu bacon into desired sized pieces.
- Add roasted red pepper sauce to pasta until mixed. Add chopped tofu bacon, sun-dried tomatoes, wilted arugula, salt, and pepper. Mix well.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Marlynn Jayme Schotland says
I love pasta, and it can be tricky to find gluten free ones that work well with different recipes. This pasta salad looks so delicious! I like the addition of tahini in this.
Willow Moon says
I agree! My favorite pasta is one made with lentil and quinoa. I haven’t made a recipe yet that it doesn’t work well in.
hellothedecordujourcom says
I love that you are coming up with new and great vegan recipes. Being vegan doesn’t have to mean giving up ALL of your favorite foods. This pasta recipe is proof. Thanks for sharing!
Willow Moon says
Thank you! I have been vegan for over 17 years and don’t miss a thing! However, the gluten free part isn’t by choice, so that can be hard.
Leslie says
Yum, this looks amazing! I’ve never tried tofu before but it’s on my to do list. Mmm sun dried tomatoes, yummy!
Willow Moon says
I love sun-dried tomatoes too! I have a huge jar from Cosco in my fridge at all times!