Creamy vegan basil ranch pasta salad, loaded with bacon & peas. Summer is the time for picnics, potlucks, and of course barbecues! This salad celebrates the winning combination of bacon and peas, dressed up with a basil ranch. You know, the best flavors in a salad… ever! So simple, so perfect.
Vegan Bacon – Pea Pasta Salad with Basil Ranch [Vegan]
Ingredients
For the basil ranch:
- 1/2 cup cashews, soaked for 4 hours, rinsed & drained
- 1/2 cup water or almond milk
- 3 teaspoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- 2 teaspoons olive oil
- 1 teaspoon mustard powder
- 1/4 teaspoon garlic powder
- 2 shallots, finely chopped
- 1/3 cup fresh basil leaves, torn
- Pepper & salt, to taste
For the pasta salad:
- 350 grams of small pasta choice (GF if needed)
- 2 cups green peas
- 200 grams vegan bacon bits (homemade or store bought)*
- Pepper & salt, to taste
Preparation
For the basil ranch:
- Blend cashews, water or milk, lemon juice, apple cider vinegar, olive oil and garlic powder into a smooth dressing.
- Stir in the shallot and fresh basil. Season to taste with salt and pepper.
- Cool down in the fridge.
- The dressing will keep for a few days in the fridge.
For the pasta salad:
- Cook the pasta according to package instructions (al dente!). During the last 1-2 minutes of the cooking time, add the peas. Drain and rinse with cold water.
If serving immediately:
- In a large bowl, combine the pasta, peas, bacon, and basil ranch. Toss until evenly coated with the dressing. Taste and season to taste with salt and pepper.
- Garnish with extra basil leaves if desired.
If serving later:
- In a large bowl, combine pasta, peas, bacon bits, and half of the dressing. Cover the salad with plastic wrap and place in the fridge.
- When ready to serve, add the remaining dressing and toss until evenly coated. Taste and season to taste with salt and pepper.
- Garnish with extra basil leaves if desired.
Notes
Recipe for GF bacon bits on my website.
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Apple Cider Vinegar
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Basil
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Cashew
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Pasta
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Peas
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