This Vegan Coconut Bacon & Avocado Pasta Salad with Cashew Ranch Dressing recipe is a delicious dish to serve up on a spring or summer day. Protein-rich lentil pasta, crispy coconut bacon, fresh veggies, and creamy avocado, all get coated in a tangy cashew ranch dressing. It’s an easy & healthy vegan pasta salad recipe that will hit the spot!

Vegan Coconut Bacon & Avocado Pasta Salad with Cashew Ranch Dressing recipe in a bowl, with a fork in it. Sitting on a cutting board.

As the temperature begins to increase, so do my vegan pasta salad recipes & this one is something.

While the combination of ingredients used to make this Vegan Coconut Bacon & Avocado Pasta Salad with Cashew Ranch Dressing recipe sounds interesting, it’s incredibly delicious.

From top to bottom, this healthy vegan pasta recipe is loaded with flavor and nutrition. Protein-packed noodles, crispy coconut bacon, fresh veggies, creamy avocado, and tangy cashew ranch dressing, is a mashup that you don’t want to miss.

Regardless if you’re on the lookout for the perfect plant-based dish or just a nutritious recipe, this recipe will be a tasty win!

Why You’ll Love This Healthy Vegan Pasta Salad Recipe

Quick & Easy: A nutritious dish that’s ready in 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 & healthy.
Great for Meal Prep: This Vegan Coconut Bacon & Avocado Pasta Salad with Cashew Ranch Dressing recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Healthy Vegan Pasta Salad with Cashew Ranch Dressing recipe in a bowl, with a fork in it. Sitting on a cutting board.

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 English Cucumber: Chopped up for some fresh flavors.
Organic Avocado: For some healthy fats and creaminess.
Organic Greens: Just a handful of your favorite leafy greens. Spinach, arugula, kale, or any greens that you have on hand will pair deliciously!
Organic Microgreens: It adds extra nutrients and antioxidants to this vegan salad. I used a broccoli, tuscan kale, rocket arugula, and garlic chives mix.
Organic Pasta: I love using pasta that is 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, 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 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 coconut bacon, sliced avocado, drizzle with the remaining cashew ranch, and top with the fresh herbs. Enjoy!

Tips for Making this Vegan Pasta Salad Perfectly

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!
Coconut Bacon. Be sure to 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: Please 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 recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days.

Bacon & Avocado Pasta Salad with Cashew Ranch Dressing recipe in a bowl, with a fork in it. Sitting on a cutting board.

More Vegan Recipes You’ll Love

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.

Vegan Coconut Bacon & Avocado Pasta Salad with Cashew Ranch Dressing

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Author: Christin Gillespie
Prep Time: 15
Cook Time: 5
Total Time: 20
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

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 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
1 cup microgreens
2 cups cherry tomatoes, sliced
½ English cucumber, chopped
1 – 2 Avocado(s), sliced
¼ cup fresh cilantro
¼ cup fresh basil

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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 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 coconut bacon, sliced avocado, drizzle with the remaining cashew ranch, and top with the fresh herbs. Enjoy!

Notes

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!

Coconut Bacon. Be sure to 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: Please 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.