Vegan BLT Pasta Salad with Avocado
Incredible summer pasta salad with vegan bacon, avocado, corn, romaine lettuce, cherry tomato and red onion dressed in an herby yogurt and pickle infused yogurt dressing.
Ingredients
- 5-6 oz vegan bacon cooked and chopped
- 1 pound pasta
- 1 cup frozen corn thawed
- 1 cup cherry tomatoes cut in half
- 2 cups romaine hearts chopped small
- ¼ cup red onions chopped
- 1 avocado peeled and chopped in bite sized pieces
- ½ lemon juiced
- For dressing:
- 1 cup vegan yogurt or mayo
- 2 tbsp chopped dill or sweet pickles
- 2 tbsp pickle brine
- 1 tsp dijon mustard
- 4 tbsp fresh herbs your choice of parsley, cilantro, dill or mint chopped small
- ¼ tsp salt
- 3-4 grinds Black pepper
Instructions
- Cook vegan bacon according to package, chop into small pieces
- Cook pasta according to package, rinse with cold water and drain well then add to a large salad bowl.
- Make dressing by combining yogurt, pickles, pickle brine, mustard, herbs, salt and black pepper. Mix until well combined.
- Add avocado to a small bowl, squeeze lemon over it, mix until coated. This will help keep the avocado from turning brown.
- To the large salad bowl with the pasta, add tomatoes, corn, onions, bacon, avocado and romaine. Pour the dressing over the top and mix until well combined.
- Enjoy within 2-3 hours for the best quality and taste. If making ahead of time, reserve the lettuce and avocado separately and mix in right before serving. Any leftovers must be refrigerated and consumed within 3 days.
Nutrition
Calories: 451kcalCarbohydrates: 75gProtein: 19gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 572mgPotassium: 682mgFiber: 7gSugar: 6gVitamin A: 2347IUVitamin C: 23mgCalcium: 105mgIron: 3mg
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