Vegan Ranch Pasta Salad {GF}

Name: Ranch Pasta Salad {gluten free}
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 12 oz gluten-free pasta shell pasta ((or any kind that fits your diet)); 1/2 cup frozen baby peas; 6 sun-dried tomatoes (chopped ); 1 small carrot (shredded); 1 TB olive or coconut oil; 1 package tempeh; 2 TB tamari ((or soy sauce if not gf)); 1 TB apple cider vinegar; 1/4 tsp cumin; 1/2 tsp garlic powder; few drops liquid smoke ((optional))

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Easy to make and much healthier than those boxed pasta salads, my tasty Vegan Ranch Pasta Salad would be perfect for BBQs, potlucks or parties! Plus it’s dairy and gluten-free!

BBQs, picnics, and potlucks are such fun ways to celebrate with family and friends. I’m always looking for something delicious to bring to impress people and show them how tasty a plant-based diet can be like with some Street Fair Corn or Ramen Noodle Salad.

In my pre-veg days, one of my favorite foods at our family BBQs used to be that boxed Betty Crocker Bacon Ranch Pasta Salad. Though it was not the healthiest thing in the world, I loved it anyway. So much so that I usually ate like half the box myself!

Becuase I missed having that pasta salad during our BBQs, I decided to create a recipe that was healthier and plant-based that everyone would enjoy. So I came up with this copycat recipe that my whole family has loved (including omnivores).

Now no one misses the old boxed stuff!

Dairy-Free Ranch

First, I needed to whip up a tasty vegan ranch dressing. Ranch was my jam before giving up dairy so I knew I wanted to do it justice.

I make a delicious ranch dipping sauce for my Buffalo Quinoa Balls and I considered using that. Although that sauce is tasty and would definitely work for this pasta salad, the ranch I ultimately created for the dish is quick to make and a bit lighter in texture than my original version.

I think this version works a bit better on the pasta. It makes the dish smoother.

The fresh herbs take this pasta salad to the next level so I do recommending using them if you can. If not, you can sub in a little less of the dried herbs.

Added Protein

I love the taste of bacon bits and ranch together (did you know many of those bacon bits – like the one from McCormick – were actually vegan?!). I use them in a pinch but since they are very processed, I wanted to come up with another idea to share with you.

I have used tempeh before in my Spicy Sesame Noodles and Teriyaki Tempeh so thought that could work as a good substitute. I’m glad I tried it because it worked out well.

Most health food stores like Whole Foods will have tempeh and many large mainstream grocery stores carry it now – I have found some at my local Stop and Shop. If you have never tried tempeh or tried it before and didn’t’ think it was for you, give this cooking technique a try, it’s really good!

If you’re in a rush and have bacon bits on hand, you can always use them in this vegan ranch pasta salad instead of the tempeh.

Vegan Ranch Pasta Salad

I hope you enjoy my vegan ranch pasta salad! If you get a chance to try out it out, I’d love to hear your thoughts.

Share your pictures of my recipes on Instagram and use #vnutrition or tag @v.nutrition so I won’t miss it! Post your photos on the VNutrition Facebook Page as well!

This #vegan ranch pasta salad is a healthy and satisfying dish for any BBQ or potluck!Click To Tweet

5 from 2 votes

Ranch Pasta Salad {gluten free}

Easy to make and much healthier than those boxed pasta salads, my tasty Vegan Ranch Pasta Salad would be perfect for BBQs, potlucks or parties! Plus it’s vegan, gluten free!

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 servings

Calories 258 kcal

Author Mary Ellen

Ingredients

PASTA

12 oz gluten-free pasta shell pasta (or any kind that fits your diet)
1/2 cup frozen baby peas
6 sun-dried tomatoes chopped
1 small carrot shredded

TEMPEH BACON BITS (use half of the recipe)

1 TB olive or coconut oil
1 package tempeh
2 TB tamari (or soy sauce if not gf)
1 TB apple cider vinegar
1/4 tsp cumin
1/2 tsp garlic powder
few drops liquid smoke (optional)

Vegan Ranch (see recipe below)

Instructions

Cook pasta to package directions.
While pasta is cooking, put tempeh block in a bowl and mash it with a fork until crumbly. Then add tamari, apple cider vinegar, cumin, garlic powder, salt and pepper.
Add oil to large pan. Once heated, add tempeh crumbles and cook for about 5 minutes until heated and browned.
Make vegan ranch sauce (recipe below).
When pasta is done, add peas to cooked hot pasta and let sit for about a minute to heat up the peas.
Add carrots and sun-dried tomatoes to pasta.
Stir ranch sauce into pasta.
Mix in 1/2 of the tempeh (or feel free to use all of it if you want!).

Recipe Notes

This nutrition info is based on the chickpea pasta that I linked to in the ingredients list.

Nutrition Facts

Ranch Pasta Salad {gluten free}

Amount Per Serving

Calories 258 Calories from Fat 59

% Daily Value*

Total Fat 6.6g 10%

Total Carbohydrates 6g 2%

Dietary Fiber 10g 40%

Protein 18.6g 37%

Vitamin A 76%

Vitamin C 4%

Calcium 7%

Iron 34.3%

* Percent Daily Values are based on a 2000 calorie diet.

5 from 2 votes

Vegan Ranch

Rich and creamy ranch without the dairy!

Course condiment

Prep Time 5 minutes

Servings 6

Calories 187 kcal

Author Mary Ellen

Ingredients

3/4 cup vegan mayo
1 TB almond milk
1 TB apple cider vinegar
1 TB nutritional yeast
2 TB fresh chives
1 tsp fresh dill
1/2 tsp dried oregano
1/2 tsp garlic powder
salt and pepper to taste

Instructions

Add all ingredients to a high-speed blender and blend until smooth.

Nutrition Facts

Vegan Ranch

Amount Per Serving

Calories 187 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Total Carbohydrates 2.9g 1%

Protein 0.8g 2%

* Percent Daily Values are based on a 2000 calorie diet.

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