This Vegan BBQ Cauliflower Ranch Pasta Salad recipe is the perfect dish to serve up on a hot summer day. Protein-rich lentil pasta, BBQ infused roasted cauliflower florets, fresh veggies, and creamy avocado, all get coated in a tangy cashew ranch dressing. It’s an easy and healthy vegan pasta salad recipe that will have everyone digging in for seconds!
I feel like BBQ sauce is a condiment made for summer. Not saying that you can’t have it any other time of the year, but nothing beats a summer BBQ cookout.
While the typical BBQ dishes include meat and the sides are often heavy on the dairy, I felt called to create a plant-based recipe that will have everyone pleased.
This Vegan BBQ Cauliflower Ranch Pasta recipe is extremely nutritious, but far from boring. The combination of the hearty + protein-packed noodles, the BBQ infused roasted cauliflower, fresh veggies, and the tangy cashew ranch dressing, are a match made in summer cookout heaven.
So whether you’re on the hunt for the perfect plant-based cookout dish or a nutritious summer recipe, this healthy pasta salad recipe has got you and the whole neighborhood covered!
Why You’ll Love This Healthy Pasta Salad Recipe
- Quick & Easy: A summer pasta recipe that’s ready in about 30 minutes.
- Balanced Meal: With the protein & carbs from the lentil pasta, as well as the veggies, this is a well-rounded meal that’s satisfying & nutritious.
- Great for Meal Prep: This Vegan BBQ Cauliflower Ranch Pasta Salad recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Cauliflower: Roasted & coated with BBQ. Both fresh & frozen work!
- Organic BBQ Sauce: Duh?! You can use any BBQ sauce that you like. My favorite brand is Good For Good Organic Classic BBQ Sauce.
- Organic Veggies: Cherry tomatoes, jalapeños, and red onion! Feel free to customize!
- Organic Avocado: For some health fats and creaminess.
- Organic Greens: Just a handful of leafy greens to get your greens in. Spinach, arugula, kale, or any greens that you have on hand will pair deliciously!
- Organic Pasta: I love using pasta that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
- Organic Vegan Ranch Dressing: Adds the perfect amount of tang and creaminess to make the salad complete.
- Organic Fresh Herbs: Cilantro & basil, are the perfect summer pasta salad recipe toppings!
How To Make
- Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta. Return the reserved pasta to the pot. Set aside.
- BBQ Cauliflower. Preheat the oven to 425 degrees F. On a baking sheet, combine the cauliflower, avocado oil, & spices. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes. Add the BBQ sauce and coat the cauliflower. Bake for another 10 minutes.
- Vegan Cashew Ranch. Add all of the ingredients, except the dried dill & parsley, to a high speed blender. Blend until smooth and creamy. Pour into a bowl and stir in the dried dill & parsley.
- Combine. In a large mixing bowl, add the greens, veggies, cooked pasta, and half of the ranch dressing. Toss to combine.
- Serve. Add the salad to the bottom of the bowl. Top with the roasted BBQ cauliflower, drizzle with the remaining cashew ranch, and top with the fresh herbs. Enjoy!
Tips for Making this Healthy Pasta Salad Recipe Perfectly
- Organic Noodles: Lentils noodles can be swapped for any kind of pasta noodle that you have on hand!
- Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
- Organic BBQ Sauce: Duh?! You can use any BBQ sauce that you like. My favorite brand is Good For Good Organic Classic BBQ Sauce
- Organic Vegetables: Feel free to customize your preferred vegetables.
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the ranch dressing is creamy and smooth.
Storing
As mentioned above, this Vegan BBQ Cauliflower Ranch Pasta Salad recipe is perfect for leftovers & meal prep!
Fridge Storage. Transfer the an air-tight glass container in the refrigerator for up to 4 days.
More Vegan Recipes You’ll Love
- Vegan Greek Pasta Salad
- Vegan Tzatziki Bowl with Roasted Cauliflower & Sweet Potato Fries
- Vegan 7 Layer Dip
- Vegan Green Protein Pasta
- Vegan Falafel Bowl with Coconut Tzatziki
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan BBQ Cauliflower Ranch Pasta Salad
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
This Vegan BBQ Cauliflower Ranch Pasta Salad recipe is the perfect dish to serve up on a hot summer day. Protein-rich lentil pasta, BBQ infused roasted cauliflower florets, fresh veggies, and creamy avocado, all get coated in a tangy cashew ranch dressing. It’s an easy and healthy vegan pasta salad recipe that will have everyone digging in for seconds!
Ingredients
Always opt for organic ingredients.
PASTA
- 8 oz. rotini lentil pasta
BBQ CAULIFLOWER
- 4 cups cauliflower florets
- 1 tsp avocado oil
- Sea salt & black pepper, to taste
- ½ cup BBQ sauce
CASHEW RANCH DRESSING
- ½ cup raw cashews, soaked in hot water for 10 minutes
- 2 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- ½ cup water
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1 tsp dried parsley
- Sea salt & black pepper, to taste
VEGETABLES
- 3 cups mixed greens
- 2 cups cherry tomatoes, sliced
- 1 jalapeño, chopped
- 1 small red onion, diced
- 1 – 2 Avocado(s), diced
- ¼ cup fresh cilantro
- ¼ cup fresh basil
Instructions
- Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta. Return the reserved pasta to the pot. Set aside.
- BBQ Cauliflower. Preheat the oven to 425 degrees F. On a baking sheet, combine the cauliflower, avocado oil, & spices. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes. Add the BBQ sauce and coat the cauliflower. Bake for another 10 minutes.
- Vegan Cashew Ranch. Add all of the ingredients, except the dried dill & parsley, to a high speed blender. Blend until smooth and creamy. Pour into a bowl and stir in the dried dill & parsley.
- Combine. In a large mixing bowl, add the greens, veggies, cooked pasta, and half of the ranch dressing. Toss to combine.
- Serve. Add the salad to the bottom of the bowl. Top with the roasted BBQ cauliflower, drizzle with the remaining cashew ranch, and top with the fresh herbs. Enjoy!
Notes
Organic Noodles: Lentils noodles can be swapped for any kind of pasta noodle that you have on hand!
Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
Organic BBQ Sauce: Duh?! You can use any BBQ sauce that you like. My favorite brand is Good For Good Organic Classic BBQ Sauce
Organic Vegetables: Feel free to customize your preferred vegetables.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the ranch dressing is creamy and smooth.
Storing: Transfer to an air-tight glass container in the refrigerator for up to 4 days.
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