This Weeknight Gem—a meal that can be made in less than an hour—takes the classic flavors of a BLT sandwich and turns them into a veggie-packed pasta salad. The creamy dill-flavored, dairy-free ranch dressing and the added avocado make this salad delightful to the taste buds and a very satisfying meal or side dish that everyone will love!
1⁄2
cup
finely chopped organic flat leaf parsley, (optional)
Note: To make this recipe plant-based, simply sub the mayo with Veganaise and choose your favorite vegan bacon alternative.
Cut the bacon into 1/2-inch pieces and cook in a skillet over medium heat, stirring occasionally. As the bacon starts to brown, reduce heat to low to prevent the bacon from burning and continue to cook until it is crispy and brown. Use a slotted spoon to transfer to a small bowl and set aside.
While the bacon cooks, place a pot of water for the pasta on the stovetop. Cook the pasta according to the package directions. Drain and rinse with cold water to stop the cooking process and set aside until you are ready to assemble the ingredients.
To make the dressing, whisk together the cashew milk, mayonnaise, vinegar, seasonings, Dijon mustard, and maple syrup.
Add the pasta, tomatoes, and green onion to a large serving bowl and toss with ¾ of the dressing, reserving the rest. Chill the salad for 5-10 minutes while completing step 5.
While the salad chills, rinse, spin, and chop the lettuce, cut the avocado into bite-size pieces, and finely chop the parsley if using.
Just before serving, add the bacon, lettuce, avocado, and parsley to the pasta and gently toss to combine. Add the remaining dressing if needed, or offer it at the table. Serve immediately.
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Denver - Design District - Alameda and Broadway