Vegan Chick'n "Bacon" Ranch Pasta Salad

Soy curl "chicken", rice paper "bacon", pasta, arugula and vegan ranch!

Prep Time30

Cook Time15

Total Time45

Course: Salad, Side Dish

Servings:

Calories: 303kcal

Author: Lauren Boehme

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

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!