Vegan BLT Pasta Salad

You’re gonna love this one.

It’s like a BLT sandwich and a creamy pasta salad had a plant-based baby.

It’s smoky, crunchy, creamy, and tangy all in one bite—and no bacon needed.

I make this one a lot when I want something fast, filling, and fresh.

It’s perfect for meal prep or potlucks.

And yeah, it tastes even better the next day.

Why I Love This Recipe

This dish has become one of my go-tos. Here’s why:

• It’s totally plant-based but feels super satisfying
• It mixes fresh, crisp veggies with creamy pasta
• It’s packed with flavor from smoky tempeh “bacon”
• It’s easy to prep ahead and bring to gatherings
• It makes great leftovers

I made this one summer for a BBQ when I was trying out new vegan dishes. Everyone asked for the recipe—meat-eaters and all.

Servings + Time

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

What You’ll Need

• 8 oz rotini or bowtie pasta
• 1 tbsp olive oil
• 1 (8 oz) block tempeh, cut into small cubes
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 cup chopped romaine lettuce
• 1/3 cup vegan mayo
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Tools You’ll Need

• Large pot
• Frying pan
• Strainer
• Mixing bowls
• Cutting board + knife
• Large spoon or spatula

Pro Tips

• Use rotini or bowtie pasta—they grab the dressing best
• Let your tempeh brown up well for that “bacon” crisp
• Make it ahead, but don’t add lettuce until serving so it stays crunchy
• Taste and season your dressing before mixing
• A little extra vinegar can brighten up the whole dish

Substitutions + Variations

• No tempeh? Use coconut bacon or smoky chickpeas
• Sub vegan sour cream for mayo if you like it tangier
• Use baby spinach or arugula instead of romaine
• Add avocado for a creamy twist

Make Ahead Tips

• Cook the pasta and tempeh ahead and store separately
• Mix dressing and keep in fridge
• Combine everything except lettuce until ready to serve

Why This Recipe Works (Quick Science)

Tempeh soaks up flavor like a sponge, and when it’s seared, it gets crispy and golden—just like bacon. The pasta starch helps the creamy mayo dressing stick to every bite. The acidity in the vinegar balances the richness, and the fresh tomato + lettuce adds crunch and color.

Common Mistakes

• Not seasoning the tempeh enough—it needs flavor!
• Overcooking the pasta—keep it al dente
• Adding lettuce too early—it’ll get soggy
• Using too little dressing—pasta absorbs it as it sits

What to Serve With

• Grilled corn on the cob
• Watermelon slices
• Iced tea or lemonade
• Vegan burgers or sandwiches

FAQ

Can I use gluten-free pasta?
Yes! Just cook it a bit under so it holds up in the salad.

Is there a soy-free version?
You can use chickpea tempeh and coconut aminos instead of soy sauce.

Can I make this the night before?
Totally! Just leave the lettuce out until serving.

Recipe + Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add 8 oz rotini pasta and cook according to package instructions until al dente. Drain and rinse with cold water.

Step 2: Cook the Tempeh Bacon

In a frying pan, heat 1 tbsp olive oil over medium heat. Add 8 oz cubed tempeh and cook 3–4 minutes, stirring occasionally, until browned. Add 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/4 tsp black pepper. Cook another 2–3 minutes until sauce is absorbed and tempeh is crispy.

Step 3: Make the Dressing

In a small bowl, mix 1/3 cup vegan mayo, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, a pinch of salt, and a few grinds of black pepper. Stir until smooth.

Step 4: Mix the Salad

In a large bowl, combine cooked and cooled pasta, 1 cup halved cherry tomatoes, crispy tempeh bacon, and the creamy dressing. Stir well to coat.

Step 5: Add Lettuce and Serve

Just before serving, add 1 cup chopped romaine lettuce and gently toss to combine. Serve in a round bowl.

Macros (Per Serving – based on 6 servings)

• Calories: 320
• Protein: 14g
• Carbs: 34g
• Fat: 15g
• Fiber: 6g

Leftovers + Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the lettuce separate if you plan to eat it later—it stays crisp that way. This one’s great cold straight from the fridge.

Final Thoughts

This Vegan BLT Pasta Salad hits every craving—fresh, creamy, smoky, and super filling. It’s one of those recipes that’ll surprise people when they find out it’s plant-based. I hope it becomes one of your favorites too. If you try it, drop a comment and let me know how it went or ask any questions—I’d love to hear about it!