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Vegan BLT Pasta Salad

Vegan BLT Pasta Salad

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.
Course Main Course
Cuisine vegan, gluten free
Keyword pasta with tofu, vegan pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 394kcal


Roasted Red Pepper Sauce

BLT Pasta

  • 8 ounces Rotini pasta - I used a red lentil quinoa blend
  • whole batch of Tofu Bacon chopped
  • ½ cup sun-dried tomatoes in olive oil chopped
  • 4 cups arugula
  • Salt and pepper


  • 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.


Calories: 394kcal | Carbohydrates: 45g | Protein: 13g | Fat: 17g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 819mg | Potassium: 339mg | Fiber: 2g | Sugar: 9g | Vitamin A: 820IU | Vitamin C: 17.2mg | Calcium: 92mg | Iron: 2.6mg