BLT Pasta Salad Recipe
This BLT pasta salad offers a fresh take on the classic sandwich with farfalle, tempeh bacon, and fresh vegetables for a light, flavorful summer dish.
Equipment
- 1 large pot for boiling pasta
- 1 large bowl for mixing dressing and salad
- 1 whisk for making dressing
Ingredients
- 12 ounces farfalle pasta
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 3/4 teaspoon sea salt
- Tempeh bacon broken into small pieces
- 2 cups halved cherry tomatoes
- 1/3 cup chopped sun dried tomatoes
- 1 cup thinly sliced cucumber
- 1/2 cup thinly sliced red onion
- 1 avocado thinly sliced
- 1/2 cup fresh arugula
Instructions
- Bring a large pot of salted water to a boil and cook the farfalle pasta until just past al dente according to package directions.
- In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, parsley, and sea salt to make the dressing.
- Drain the pasta and add it to the bowl with the dressing; toss to coat.
- Add tempeh bacon, cherry tomatoes, sun dried tomatoes, cucumber, and red onion to the pasta mixture; toss well.
- Gently fold in sliced avocado and fresh arugula.
- Season to taste and serve immediately or chilled.
Notes
- Use tempeh bacon for a plant-based option.
- Best served chilled but can be served at room temperature.
- Store leftovers in an airtight container for up to 2 days.