This vegan chick’n “bacon” ranch pasta salad is truly irresistible. Using my VEGAN BACON, “chicken” soy curls, and my VEGAN RANCH DRESSING to make this one of the greatest pasta salads of all time! The smoky, sweet and salty rice paper bacon is so dang crunchy. The soy curl “chicken” is crispy, but somehow juicy. The arugula is peppery and fresh. All mixed with pasta and vegan ranch, it honestly doesn’t get any better than this. Perfect for spring or the fast approaching summer. I don’t feel complete without a new pasta salad obsession in the summer and this is definitely it!
What You Need For This Vegan Pasta Salad:
- Pasta: I recommend your favorite short type of pasta.
- Arugula: Fresh and peppery, this takes the salad to the next level.
- Soy Curls: Soaked in vegan chicken broth or vegan chicken bouillon.
- Vegan Ranch: Homemade or store bought.
- Vegan Bacon: Also homemade or store bought.
- Oil, Salt and Pepper: For the soy curl “chicken”.
When I was a kid I LOVED chicken bacon ranch sandwiches. That is what inspired this vegan chick’n “bacon” ranch pasta salad. Those flavors are so nostalgic for me and I not to toot my own horn, but this is spectacular. This recipe will serve a crowd and you, plus everyone you share it with will be happy it does. It is also quite simple to make and you can prep all of it ahead of time and then put it together when you are ready to serve it.
Why Should You Make This Chick’n “Bacon” Ranch Salad?
- It is one of the best pasta salads I have ever had.
- The rice paper bacon is perfection.
- Soy curl “chicken” is fabulous!
- The peppery arugula is amazing.
- All the flavors if this pasta salad are truly phenomenal!
Vegan Chick’n “Bacon” Ranch Pasta Salad
Ingredients
- 1 Batch of The Best Vegan Bacon* or store bought vegan bacon link to recipe below
- 4 Ounces Soy curls, I used Butler's
- 3 Cups Vegan chicken broth, I used Simple Truth Organic
- 12 Ounces Pasta, gluten-free or regular
- 2 Tablespoons Olive oil
- 1/2-3/4 Cup Vegan Ranch Dressing, homemade** or store bought link to recipe below
- 2 Cups Arugula
- Salt and Pepper to taste
Instructions
- If you are making the vegan bacon recipe, prep and cook that first. If using store bought, cook according to package directions and set aside.
- Now, prep the "chicken". Add the soy curls to a large mixing bowl, then pour the vegan chicken broth over the soy curls and let them sit for 10-15 minutes so they rehydrate.
- Cook the pasta according to package directions, drain when al dente. And let cool while you make the rest. I like to toss it with a little olive oil so it doesn't stick together.
- While the pasta cools, cook the "chicken". Drain the soy curls, I just keep the broth and strain it then put it in the fridge for other uses so I don't waste it. Squeeze as much of the broth out of the soy curls as possible.
- Heat the olive oil in a large non-stick skillet on medium high.
- Add the soy curls, seasoning with a few pinches of salt and pepper. Sauté, reducing heat as needed, until the soy curls are golden brown. About 8-10 minutes.
- Let the soy curls cool, and while they do, make the ranch dressing if you are making homemade.
- Once the "bacon", pasta and "chicken" cool to room temperature, add them all to a large mixing bowl with the arugula and the ranch dressing. I add about 1/2 cup of dressing at first and then add more if the pasta salad still seems dry.
- Season with a pinch of black pepper. Toss the pasta salad. Taste and adjust seasonings.
- Chill until ready to serve!
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