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    Home » Recipes » Pasta

    Published: May 20, 2017 · Modified: Jun 30, 2021 by Mary Ellen · THIS POST MAY CONTAIN AFFILIATE LINKS · AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

    Vegan Ranch Pasta Salad

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    This tasty 20-minute Vegan Ranch Pasta Salad is easy to make and much healthier than boxed pasta salads because it uses real plant-based foods such as carrots, peas, and tempeh. It's perfect for BBQs, potlucks, or parties and is gluten and dairy-free!

    Vegan Ranch Pasta Salad

    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, Grilled Tofu Steaks, 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!

    Because 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!

    Jump to:
    • Dairy-Free Ranch
    • Added Protein
    • More Summer Side Dishes
    • 📖 Recipe
    • 📖 Recipe
    • 💬 Reviews
    Vegan Ranch Pasta Salad

    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.

    Vegan Ranch Pasta Salad

    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 crumbles. Or you can try my Tofu Crumbles if tofu is more your thing.

    More Summer Side Dishes

    If you're looking for a few more dishes you can take to gatherings, check these out:

    • Easy Chickpea Thai Quinoa Salad
    • Herbed Potato Salad
    • Greek Quinoa Salad (Gluten-Free)
    • Easy Vegan Pasta Salad

    And check out some more vegan pasta recipes.

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    If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!

    📖 Recipe

    Vegan Ranch Pasta Salad {gluten free}

    Author: Mary Ellen Valverde | VNutrition
    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! 
    5 from 6 votes
    Print Recipe Pin Recipe SaveSaved!
    Email Recipe & Ingredients
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories 258 kcal
    Prevent your screen from going dark

    Ingredients
      

    PASTA

    • 12 oz gluten-free pasta shell pasta (or any kind that fits your diet)
    • ½ 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
    • ¼ teaspoon cumin
    • ½ teaspoon garlic powder
    • few drops liquid smoke (optional)

    Vegan Ranch (see recipe below)

      Instructions
       

      • Cook pasta to package directions.
      • While pasta is cooking, put the tempeh block in a bowl and mash it with a fork until crumbly. Then add tamari, apple cider vinegar, cumin, and garlic powder.
      • 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 ½ of the tempeh (or feel free to use all of it if you want!).

      Video

      Notes

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

      Nutrition

      Calories: 258kcalCarbohydrates: 6gProtein: 18.6gFat: 6.6gFiber: 10gVitamin A: 3800IUVitamin C: 3.3mgCalcium: 70mgIron: 6.2mg

      PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.

      📖 Recipe

      Vegan Ranch

      Author: Mary Ellen Valverde | VNutrition
      Rich and creamy ranch without the dairy!
      5 from 7 votes
      Print Recipe Pin Recipe SaveSaved!
      Email Recipe & Ingredients
      Prep Time 5 mins
      Course condiment
      Servings 6
      Calories 187 kcal
      Prevent your screen from going dark

      Ingredients
        

      • ¾ cup vegan mayo
      • 1 Tablespoon almond milk
      • 1 Tablespoon apple cider vinegar
      • 1 Tablespoon nutritional yeast
      • 2 Tablespoons fresh chives
      • 1 teaspoon fresh dill
      • ½ teaspoon dried oregano
      • ½ teaspoon garlic powder
      • salt and pepper to taste

      Instructions
       

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

      Nutrition

      Calories: 187kcalCarbohydrates: 2.9gProtein: 0.8gFat: 20g

      PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.

      Mary Ellen

      Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. 

      More Vegan Pasta Recipes

      • Vegan Cashew Alfredo Sauce (gluten-free)
      • Vegan Vodka Sauce
      • Vegan Butternut Squash Mac and Cheese
      • Peanut Sauce Noodles (Vegan, GF)
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      Comments

      1. Mariah says

        June 08, 2022 at 8:36 pm

        In Step 2, you say to add salt and pepper to the tempeh mixture, but you don't list salt and pepper with the tempeh ingredients, only with the ranch dressing ingredients. Are both the tempeh "bacon bits" and the ranch dressing supposed to have salt and pepper? Thank you for clarifying.

        Reply
        • Mary Ellen Valverde | VNutrition says

          June 09, 2022 at 7:41 am

          Hi Mariah, I'm sorry about that. I'm not sure why I have th salt and pepper in the directions. You actually don't need them for the recipe. I think I might have had a dash of each in the tempeh (which you can still do) but I don't usually use s&p in there now.

          Reply
      2. Chrystina Charity says

        July 30, 2021 at 2:04 pm

        In process of making this right now for bbq later.. Best served cold??

        Reply
        • Mary Ellen says

          July 30, 2021 at 4:30 pm

          Yes, most people enjoy it room temp or cold. 🙂
          I hope everyone enjoys it!

          Reply
      3. Dawn says

        May 21, 2021 at 11:07 am

        Would oat milk suffice for the dressing? Thanks.

        Reply
        • Mary Ellen says

          May 21, 2021 at 11:46 am

          Hi Dawn, I haven't tried oat milk in the dressing before but I would think it would be perfectly fine so long as it's unsweetened. 🙂
          I hope you ejyoy! Let me know what you think!

          Reply
      4. cora says

        March 14, 2021 at 12:38 pm

        Quick question... what vegan mayo fo you use? I tried Vegannaise.. but thought it tasted too chemically ? Been eating mostly vegan.. except i do occasionally eat seafood and eggs. Haven’t . incorporated any meat alternatives- i feel too processed .

        Reply
        • Mary Ellen says

          March 15, 2021 at 8:09 am

          Hi Cora, I have used Sir Kensington's Vegan Mayo as well as Just Mayo in the past. If they don't taste how you like, you can always try making your own. I googled vegan mayo recipes and a number of them came up.

          Reply
      5. Melissa says

        June 14, 2020 at 8:44 pm

        Taste exactly like it! Thanks!

        Reply
        • Mary Ellen says

          June 15, 2020 at 10:21 am

          Yay! I love to hear that! Thanks so much for coming back to leave a comment, Melissa!

          Reply
      6. Sabrina says

        March 27, 2020 at 4:00 pm

        5 stars
        OMG! This was delicious! This is the best recipe I've found yet for vegan ranch. Tastes just as good as the non-vegan stuff. I've been looking for a vegan ranch for my salads but nothing has come close to this one. Going to try the lightened up version you mentioned on another recipe for my regular salads w/lettuce. Thank you 🙂 When i say this is truly a game changer for me , I mean that.

        Reply
        • Mary Ellen says

          March 27, 2020 at 4:47 pm

          Hi Sabrina! I'm so glad you enjoyed it! Yes, I couldn't find a vegan ranch I relly enjoyed so I figured I'd play around with my own. 🙂 Thank you so much for coming back and letting me know you liked it - that means a lot!

          Reply
      7. Katie says

        August 22, 2019 at 11:51 am

        Hi! If using McCormick Bacon Bits instead of the Tempeh, how much would you recommend adding? This looks delicious - I can't wait to try it!

        Reply
        • Mary Ellen says

          August 22, 2019 at 5:55 pm

          Since the bacon bits are a little saltier than the tempeh, I'd probably start with about 1/4 to 1/3 of a cup and give it a taste to see what you think. Then add a little more if you need it.
          I hope you enjoy Katie!

          Reply
      8. Margaret says

        September 01, 2017 at 6:10 pm

        Does this hold up well if made a couple days ahead of serving it?

        Reply
        • Mary Ellen says

          September 01, 2017 at 6:33 pm

          Hi Margaret! I think it's best the same day but I've eaten it a few days later and it still tastes really good. I guess it's not the taste so much as it looks best the day you make it - pretty much like anything else. I made the video for this Monday and finished the last of it for lunch yesterday and I still really enjoyed it, one of my co-workers actually said it smelled really good. 🙂
          I might just add a little extra mayo if you are going to eat it a day or so later to keep it creamier.

          Reply
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