BLT Pasta Salad
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Servings
4 to 6
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Course
Main Course, Salad
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Cuisine
American
BLT Pasta Salad
Description
In this BLT Pasta Salad, farfalle pasta is cooked until just past al dente, maintaining a slight chew that complements the crisp fresh vegetables. The dressing is a vinaigrette of olive oil, red wine vinegar, minced garlic, dried oregano, parsley, and salt, which lightly coats the ingredients with a bright, herbaceous flavor. Tempeh bacon pieces offer a smoky and savory element that replicates traditional bacon. The mix of cherry tomatoes, sun-dried tomatoes, cucumber, red onion, avocado, and fresh arugula contributes varying textures—from juicy and soft to crunchy and peppery.
This salad is suited for a light lunch or side dish and can be served chilled or at room temperature. The avocado and arugula add a creamy and fresh balance to the dish. It is best eaten soon after combining to maintain the avocado's texture and freshness of the vegetables.
Ingredients
- 12 ounces farfalle pasta
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 3 garlic minced, cloves
- 1 teaspoon oregano dried
- 1 teaspoon parsley dried
- ¾ teaspoon salt sea salt
- tempeh bacon broken into small pieces
- 2 cups cherry tomato halved
- ⅓ cup sun dried tomato chopped
- 1 cup cucumber thinly sliced
- 1/2 cup red onion thinly sliced
- 1 avocado thinly sliced
- ½ cup arugula fresh
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
- Meanwhile, make the dressing. In the bottom of a large bowl, whisk together the olive oil, vinegar, garlic, oregano, parsley and salt. Add the pasta and toss. Add the tempeh bacon, tomatoes, sun dried tomatoes, cucumber, onion, and toss again. Gently mix in the avocado and arugula. Season to taste and serve.
User Reviews
Overall Rating
5
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