5 from 4 votes
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Vegan 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
Keyword ranch pasta salad
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)

Vegan Ranch (see recipe below)

Instructions

  1. Cook pasta to package directions.
  2. 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.

  3. Add oil to large pan. Once heated, add tempeh crumbles and cook for about 5 minutes until heated and browned.
  4. Make vegan ranch sauce (recipe below).

  5. When pasta is done, add peas to cooked hot pasta and let sit for about a minute to heat up the peas.
  6. Add carrots and sun-dried tomatoes to pasta.
  7. Stir ranch sauce into pasta.
  8. 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
Vegan Ranch Pasta Salad {gluten free}
Amount Per Serving
Calories 258 Calories from Fat 59
% Daily Value*
Fat 6.6g10%
Carbohydrates 6g2%
Fiber 10g42%
Protein 18.6g37%
Vitamin A 3800IU76%
Vitamin C 3.3mg4%
Calcium 70mg7%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.