Description
A light, colorful, and flavorful Summer Pasta Salad combining tender rotini pasta with crisp vegetables, smoky plant-based bacon, and a zesty apple cider vinegar dressing. Perfect for warm weather gatherings, this refreshing salad is quick to prepare, customizable, and packed with fresh produce and protein.
Ingredients
Scale
Pasta and Protein
- 2 cups rotini pasta
- 4 slices smoked plant-based bacon, chopped
Vegetables
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, chiffonade
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard (natural)
- 1 clove garlic, minced (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of natural gelling agent (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook for 8 to 10 minutes until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down, preserving a tender texture ready to absorb the dressing.
- Prepare the Plant-Based Bacon: While pasta cooks, heat a skillet over medium heat. Cook the smoked plant-based bacon until crisp. Drain on paper towels and chop into bite-sized pieces to add a smoky crunch to the salad.
- Chop the Vegetables and Herbs: Dice cucumber and red bell pepper into small, uniform pieces. Halve the cherry tomatoes and chiffonade the fresh basil leaves evenly to distribute flavor throughout the salad.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil, Dijon mustard (natural), minced garlic (natural), salt, and pepper. For a thicker texture, stir in a pinch of natural gelling agent until smooth and fully incorporated.
- Combine and Toss: In a large bowl, mix the cooled pasta with vegetables, plant-based bacon, and fresh basil. Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients with the zesty dressing.
Notes
- Cook pasta until just firm to maintain a pleasant bite that contrasts with crunchy vegetables.
- Chill the salad for at least 30 minutes before serving to meld flavors beautifully.
- Add dressing gradually to prevent the salad from becoming soggy.
- Use fresh herbs like basil or alternatives for a bright, aromatic finish.
- Toast the plant-based bacon fresh before mixing to keep it crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: summer pasta salad, plant-based bacon, fresh pasta salad, easy pasta salad, vegan pasta salad, picnic salad, light salad
