Vegan Tomato Bacon Ranch Pasta Salad

This salad is full of plant protein & fiber, creamy yet oil-free and absolutely delicious!

Vegan Tomato Bacon Ranch Pasta Salad

(Serves 6)

INGREDIENTS

8.8 ounce box Barilla chickpea pasta, cooked according to directions, drained and cooled

2 cups tofu ranch dressing (recipe below)

1 cup frozen green peas, thawed

2 medium tomatoes, diced

6 ounces Lightlife Tempeh Smoky Bacon

1/2 cup chopped green onion

DIRECTIONS

1. Air fry bacon for 15-20 minutes at 360 degrees F or until crisp. Chop and set aside.

2. Place cooked and cooled pasta into large bowl then add remaining ingredients including bacon and stir well to blend.

Nutrition Facts (calculated using myfitnesspal Recipe Calculator)

286 calories

21g protein

27g net carbs

10g fiber

8g fat

Tofu Ranch Dressing

14 ounce silken tofu, drained (I used Simple Truth Brand)

3 teaspoons apple cider vinegar

Juice of half a lemon

2 cloves garlic, crushed (or 2 tsp garlic powder)

1/2 Tablespoon dried parsley

2 teaspoons dried dill

2 teaspoons onion powder

1 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon pepper

1. Place all ingredients into a blender or food processor and blend until smooth. Taste and adjust for salt and pepper if desired. Yields about 2-1/2 cups.

2. Refrigerate any unused dressing in refrigerator.

Enjoy!