Vegan BLT Pasta Salad

Dinner, Lunch, Vegan

You have got to try this Vegan BLT Pasta Salad!  My ingredients included the most delicious vegan bacon, organic quinoa pasta, fresh arugula, ripe cherry tomatoes, avocado and some other key ingredients.  The vegan bacon added a tasty crunch, and the salad was accented by a dressing made from vegan mayo, olive oil and chives.

This is something you can serve at your family gatherings.  I love to buy my fresh veggies from Whole Foods MarketWegmans and Sprouts Farmers Market.  If you’d like to see some great kitchen essentials, check out the ones I use at

Vegan BlT Pasta Salad

12 oz. box of organic Quinoa macaroni, Andean Dream
4 Slices of vegan bacon, or as desired, Lightlife
1 Pint of cherry tomatoes, sliced in half
2 Cups of arugula leaves, chopped
1 avocado, chopped
1/2 Cup of red onion, chopped

1/2 Cup of plain Greek yogurt, (low-fat)
2 Tablespoons of white vinegar
1/2 Cup of vegan mayonnaise
1 Tablespoon of fresh chives, chopped
1 Tablespoon of fresh basil, chopped
1 Teaspoon of onion powder
1 Teaspoon of Himalayan salt
1 Teaspoon of black pepper

-Boil the quinoa pasta in a large pot of water according to the directions on the packaging. Rinse under cool water and drain well.
-While the pasta is cooking, chop the vegan bacon into 1/2 pieces and cook in a medium size skillet over medium heat until desired crispness. Add the cooked bacon to a plate topped with a paper towel. Drain well.
-Add the vegan bacon, tomato, arugula, avocado and red onion to the pasta in a large bowl.
-In a medium size bowl, mix the Greek yogurt, vegan mayonnaise, vinegar, chives, onion powder, Himalayan salt and black pepper. Drizzle over the pasta and toss lightly. You can chill before serving. Enjoy!

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