Tempeh Bacon, Tomato and Avocado Pasta Salad

Name: Tempeh Bacon, Tomato and Avocado Pasta Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz (340 g) rotini or penne pasta; 8 oz (227 g) tempeh bacon strips, cut crosswise into ¼-inch-thick pieces; 2 tablespoons (30 ml) extra-virgin olive oil; 1½ cups (225 g) cherry tomatoes, halved; 2 medium ripe avocado, pitted, peeled, and cut into ½-inch cubes; ½ medium (60 g) red onion, finely diced; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional); ½ cup (120 ml) vegan mayonnaise; 2 tablespoons (30 ml) fresh lemon juice; 1 clove (3 g) garlic clove, minced; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant vegan pasta salad featuring crispy tempeh bacon, fresh tomatoes, creamy avocado, and a zesty vegan mayo dressing. Perfect for picnics, potlucks, or weeknight dinners—it's bright, satisfying, and comes together in under 30 minutes.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: Serves 4 as a main course (about 2 cups per serving)

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Steps

Before you start

Bring a large pot of salted water to a boil before you start prepping ingredients
Slice the tempeh bacon and have it ready to pan-fry
Cut the avocado just before tossing to prevent browning

1
Cook the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente (usually 9–11 minutes).
- Drain in a colander and rinse briefly with cool water to stop cooking and remove excess starch.
- Set aside.
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Ready when: Pasta is tender but still firm to the bite
Tip: Don't overcook the pasta—it will soften further as it sits in the dressing.
2
Crisp the tempeh bacon
- While the pasta cooks, heat 2 tablespoons (30 ml) olive oil in a large skillet over medium-high heat.
- Once shimmering, add the tempeh bacon pieces in a single layer.
- Cook without stirring for 3–4 minutes until the bottom edges brown.
- Stir and cook another 2–3 minutes, stirring occasionally, until the pieces are golden and crispy on multiple sides.
- Transfer to a paper towel to cool.
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Ready when: Tempeh bacon is golden brown and crispy on the edges
Tip: Don't move the pieces too early—let them develop a crust for the best texture and flavor.
3
Make the dressing
- In a small bowl, whisk together the vegan mayonnaise, lemon juice, minced garlic, and a pinch each of salt and pepper.
- Taste and adjust seasoning as needed.
- The dressing should be tangy and well-seasoned.
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Ready when: Dressing is smooth and homogeneous
Tip: Taste the dressing before adding it to the pasta—it's easier to adjust seasoning now than after everything is mixed.
4
Assemble the salad
- In a large mixing bowl, combine the cooled pasta, crispy tempeh bacon, halved cherry tomatoes, diced red onion, and chopped parsley if using.
- Drizzle the dressing over the top and toss gently but thoroughly until all ingredients are evenly coated.
- Just before serving, fold in the diced avocado pieces to avoid breaking them up.
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Ready when: All ingredients are evenly coated with dressing and combined
Tip: Add the avocado at the very end—folding it in gently after the other ingredients preserves its creamy texture.
5
Rest and serve
- Let the salad sit for 5 minutes at room temperature before serving.
- This allows the flavors to meld slightly.
- Taste once more and adjust salt and pepper as needed.
- Serve immediately or chill until ready to eat.
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Ready when: 5 minutes have passed
Tip: If serving later, wait to add the avocado until just before serving to prevent browning and keep it creamy.

Good to know

Tips

For a warm pasta salad, skip cooling the pasta and toss everything warm—just add the avocado last to keep it from melting.
Make extra tempeh bacon and store it in an airtight container in the fridge for up to 5 days. It's great as a crunchy topping for salads, toast, or grain bowls.
If the salad seems dry after a few hours, add a tablespoon or two of extra vegan mayo or a drizzle of olive oil and a squeeze of lemon juice to refresh it.
For a protein boost, add chickpeas, white beans (drained and rinsed), or marinated artichoke hearts to the salad.

Make ahead

The pasta, tempeh bacon, dressing, and vegetables can be prepared up to 1 day ahead and stored separately in airtight containers in the refrigerator. Assemble with the avocado just before serving for best texture and flavor.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad may soften slightly as the pasta continues to absorb dressing. To refresh, stir gently and add a squeeze of fresh lemon juice or a drizzle of olive oil. Do not freeze. Best eaten fresh or within 1 day.

Substitutions

tempeh bacon strips → Coconut bacon or smoked tofu strips. Coconut bacon provides a sweet-smoky crunch; smoked tofu offers a firmer, meatier texture. Cook similarly until crispy.
vegan mayonnaise → Tahini mixed with lemon juice and water (1:1 ratio by weight with a splash of water to reach mayo consistency). This creates a lighter, nutty dressing. Adjust water to achieve your preferred consistency.
cherry tomatoes → Diced heirloom tomatoes or 1 cup (180 g) diced red bell pepper. Use fresh, in-season tomatoes for best flavor. Bell pepper adds sweetness and crunch.
ripe avocado → Diced cucumber or extra-firm tofu cubes (pressed and lightly pan-fried). Cucumber adds refreshing crunch; tofu absorbs the dressing flavors. Both keep longer than avocado.