Description

Easy BLT Pasta Salad with Chickpea Pasta is a fresh, vibrant, and protein-packed salad featuring smoky turkey bacon, crisp veggies, and a tangy natural dressing. This wholesome twist on the classic BLT sandwich combines protein-rich chickpea pasta with garden-fresh ingredients, making it a perfect crowd-pleaser for any occasion.

Ingredients

Scale

Pasta and Protein

8 ounces chickpea pasta
6 slices smoked turkey bacon

Vegetables

3 cups romaine lettuce, chopped into bite-sized pieces
1 cup cherry tomatoes, halved
1 medium cucumber, sliced into thin rounds
3 green onions, finely chopped

Dressing

1/3 cup plant-based mayonnaise
2 tablespoons apple cider vinegar (natural)
1 teaspoon mustard (natural)
1/2 teaspoon garlic powder (natural)
Salt, to taste
Black pepper, to taste

Instructions

Cook the Chickpea Pasta: Bring a pot of salted water to a boil. Add the chickpea pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and keep the pasta firm.
Prepare the Smoked Turkey Bacon: While the pasta cooks, heat a skillet over medium heat. Cook the smoked turkey bacon until crispy. Transfer to a paper towel-lined plate to drain excess fat, then chop into bite-sized pieces.
Chop Fresh Vegetables: Wash and chop romaine lettuce into bite-sized pieces, halve the cherry tomatoes, slice the cucumber into thin rounds, and finely chop the green onions. Keep the vegetables crisp and fresh to add wonderful textures to the salad.
Make the Tangy Dressing (natural): In a small bowl, whisk together the plant-based mayonnaise, apple cider vinegar (natural), mustard (natural), garlic powder (natural), salt, and black pepper. Adjust seasoning to taste. This dressing balances creaminess with a bright tang.
Combine Everything: In a large bowl, gently toss the cooled chickpea pasta, smoked turkey bacon, and fresh vegetables. Pour the dressing over the mixture and toss gently to evenly coat all ingredients. Chill for 10-15 minutes to allow flavors to meld.

Notes

Rinse cooked pasta with cold water immediately to keep it firm and prevent sticking.
Use fresh, crisp vegetables to maintain refreshing crunch in each bite.
Adjust the amount of apple cider vinegar (natural) in the dressing gradually to suit your preferred tanginess.
Make ahead by tossing the salad without dressing and refrigerate; add dressing just before serving to keep vegetables crisp.
Use a large bowl to gently toss all ingredients for even coating of dressing and flavors.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 4g
Sodium: 520mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 18g
Cholesterol: 15mg

Keywords: BLT pasta salad, chickpea pasta salad, turkey bacon salad, gluten-free pasta salad, healthy pasta salad, quick summer salad