This tasty 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!
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!
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!
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
If you make this vegan ranch pasta salad recipe, let me know what you think by ★ star rating it and leaving a comment below.
Vegan Ranch Pasta Salad {gluten free}
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!).
Notes
Nutrition
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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
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps vegans find ways to make mealtimes easier (and healthier).
When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.
Katie says
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!
Mary Ellen says
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!
Sabrina says
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.
Mary Ellen says
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!
Melissa says
Taste exactly like it! Thanks!
Mary Ellen says
Yay! I love to hear that! Thanks so much for coming back to leave a comment, Melissa!