This Vegan BLT Pasta Salad with Cashew Jalapeño Ranch Dressing is a tasty recipe that will spice up your summer evening. Protein-rich lentil pasta, crispy coconut bacon, fresh veggies, and creamy avocado, all get coated in a cashew jalapeño ranch dressing. It’s an easy, flavorful, & healthy vegan pasta salad recipe that will be a hit!
As it was not hot enough outside, I am bringing the heat with this Vegan BLT Pasta Salad with Cashew Jalapeño Ranch Dressing. Seriously, because that jalapeño ranch dressing is spicy!
While the cashew jalapeño ranch dressing is what takes this recipe to the next level, the crispy coconut bacon is truly the star. It’s tossed in a couple of condiments to transpire that beloved crispy bacon texture, but without the cruelty.
Not only is this recipe full of deliciousness, it’s simple to put together & is packed with nutrition.
Why You’ll Love This Healthy Vegan Pasta Salad Recipe
- Quick & Easy: A nutritious dish that’s ready in 15 minutes.
- Balanced Meal: With the protein & carbs from the lentil pasta, the veggies, and the healthy fats from the jalapeño ranch dressing, this is a well-rounded meal that’s satisfying & healthy.
- Great for Meal Prep: This Vegan BLT Pasta Salad with Cashew Jalapeño Ranch Dressing recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Coconut Bacon: Honestly the star of this pasta recipe. Don’t skip it!
- Organic Cherry Tomatoes: If you don’t have cherry, grape tomatoes will do!
- Organic Red Onion: Chopped up to add some mild flavors.
- Organic Avocado: For some healthy 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 Lentil Pasta: They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
- Organic Cashew Jalapeño Ranch Dressing: Adds the perfect amount of spice, tang, and creaminess to make the salad complete.
- Organic Fresh Herbs: Cilantro & basil, if you’ve got some on hand, it’s the perfect topping!
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 & set aside.
- Coconut Bacon. In a medium bowl, mix the ingredients until the coconut is coated. Transfer to a baking sheet and spread the coconut in an even layer. Bake for 3 – 5 minutes, tossing halfway. Remove when bacon is just browned.
- Vegan Cashew Jalapeño Ranch Dressing. Add all of the ingredients to a high-speed blender. Blend until smooth and creamy.
- Combine. In a large mixing bowl, add the greens, veggies, cooked pasta, and half of the dressing. Toss to combine.
- Serve. Add the salad to the bottom of the bowl. Top with the crispy coconut bacon, drizzle with the remaining dressing, and garnish with the fresh herbs. Enjoy!
Tips for Making this Vegan Pasta Salad Perfectly
- Protein Noodles: They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
- Coconut Bacon: Keep an eye on the bacon, as it will burn if not tended to.
- 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 jalapeño ranch dressing is creamy and smooth.
Storing
As mentioned above, this Vegan BLT Pasta Salad with Cashew Jalapeño Ranch Dressing recipe is perfect for leftovers & meal prep!
Fridge Storage. Transfer to an air-tight glass container & refrigerate for up to 4 days.
More Vegan Salad Recipes You’ll Love
- Vegan BBQ Cauliflower Ranch Pasta Salad
- Vegan Crispy Chickpea Cobb Salad
- Vegan Macaroni Pasta Salad
- Vegan Crispy Chickpea Kale Caesar Salad
- Vegan Coconut Bacon & Avocado Pasta Salad with Cashew Ranch Dressing
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 BLT Pasta Salad with Cashew Jalapeño Ranch Dressing
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
This Vegan BLT Pasta Salad with Cashew Jalapeño Ranch Dressing is a tasty recipe that will spice up your summer evening. Protein-rich lentil pasta, crispy coconut bacon, fresh veggies, and creamy avocado, all get coated in a cashew jalapeño ranch dressing. It’s an easy, flavorful, & healthy vegan pasta salad recipe that will be a hit!
Ingredients
Always opt for organic ingredients.
PASTA
- 8 oz. lentil rotini pasta
COCONUT BACON
- ½ cup coconut flakes
- 1 tbsp coconut aminos
- ¼ tsp smoked paprika
CASHEW JALAPEÑO RANCH DRESSING
- ½ cup raw cashews, soaked in hot water for 10 minutes
- 2 tbsp fresh lime juice
- 2 tbsp apple cider vinegar
- ½ cup water
- 2 tsp garlic powder
- 1 tsp onion powder
- ¼ cup fresh cilantro
- ¼ cup fresh basil
- 1 jalapeño, optional
- Sea salt & black pepper, to taste
SALAD
- 3 cups mixed greens
- 2 cups cherry tomatoes, halved
- 1 small red onion, chopped
- 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 & set aside.
- Coconut Bacon. In a medium bowl, mix the ingredients until the coconut is coated. Transfer to a baking sheet and spread the coconut in an even layer. Bake for 3 – 5 minutes, tossing halfway. Remove when bacon is just browned.
- Vegan Cashew Jalapeño Ranch Dressing. Add all of the ingredients to a high-speed blender. Blend until smooth and creamy.
- Combine. In a large mixing bowl, add the greens, veggies, cooked pasta, and half of the dressing. Toss to combine.
- Serve. Add the salad to the bottom of the bowl. Top with the crispy coconut bacon, drizzle with the remaining dressing, and garnish with the fresh herbs. Enjoy!
Notes
Protein Noodles: They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
Coconut Bacon: Keep an eye on the bacon, as it will burn if not tended to.
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 jalapeño ranch dressing is creamy and smooth.
Storing: Transfer to an air-tight glass container & refrigerate for up to 4 days.
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