Vegan Dill Pickle Pasta Salad (Oil-Free with Tofu Bacon)
Smoky tofu bacon, creamy cashew ranch, dill pickles, and crunchy veg make this oil-free vegan dill pickle pasta salad a picnic-perfect, plant-based twist on a classic.
Servings: 6
Calories: 322kcal
Ingredients
Tofu Bacon Ingredients (see note 1)
- 10 ounces firm tofu
- ¼ cup soy sauce use Tamari for gluten-free
- 1 tablespoon maple syrup
- 1 tablespoon liquid smoke
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Dressing Ingredients
- 1 cup raw cashews
- ¼ cup dill pickle juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- ¼ cup plant milk
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup fresh dill chopped
- ½ cup fresh chives chopped
Salad Ingredients
- 3 cups dry pasta (see note 2)
- 2 cups cherry tomatoes sliced in half
- 1 small red onion diced
- 2 stalks celery diced
- ½ cup dill pickles chopped
Instructions
- Make the tofu bacon. Press the tofu for 5-10 minutes, then add the tofu block and the rest of the bacon ingredients to a food processor. Blend until smooth.
- Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper and spread the tofu mixture in a thin, even layer (about ¼ inch thick). Bake the tofu for 25-30 minutes until it is firm and brown.
- Cut bacon into strips and finish. Remove the tofu from the oven and use a sharp knife to cut it into strips or bite-sized pieces. Carefully flip each piece and return to the oven. Separate the pieces so the sides will brown, then return the tofu to the oven. Bake an additional 15 minutes until the bacon is crispy.
- Soak the cashews. While the tofu bakes, cover the cashews with boiling water, soak 15 minutes, then drain.
- Blend the dressing. Add soaked cashews, pickle juice, vinegar, lemon juice, plant milk, and garlic powder to a blender. Blend until smooth and creamy. Transfer to a bowl, then stir in dill, chives, and black pepper.
- Cook the pasta. Add the pasta to boiling water and cook until tender, but not mushy (al dente). Rinse under cold water to stop the cooking and keep it from sticking.
- Assemble the salad. In a large bowl, mix the pasta with half the dressing. Add tomatoes, onion, celery, pickles, and tofu bacon. Stir in the rest of the dressing.
Notes
- I made this salad with my favorite sheet-pan tofu bacon. You can use other vegan bacon, including pre-made from the grocery store, tempeh bacon, or hemp seed bacon bits.
- Use dry, not fresh, bite-sized pasta. Short pasta such as macaroni, bowtie, fusilli, farfalle, rotini, and penne.
- This recipe doesn’t specifically call for added salt. The bacon and celery both have a salty flavor. If you want to add salt, do this after mixing and tasting the salad.
- Store leftover salad in an airtight container for 3 days. To serve, add a few drops of lemon juice or apple cider vinegar to spruce it up.
Nutrition
Calories: 322kcal | Carbohydrates: 41g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 821mg | Potassium: 490mg | Fiber: 4g | Sugar: 8g | Vitamin A: 830IU | Vitamin C: 21mg | Calcium: 130mg | Iron: 4mg