Description

A refreshing and creamy Deviled Egg Pasta Salad combining perfectly cooked pasta, sliced deviled eggs, smoky turkey bacon alternative, and luscious creamy plant-based cheese, all brought together with a tangy vegetarian Worcestershire sauce (natural) dressing. Ideal for summer gatherings, this flavorful and protein-packed salad is easy to prepare and perfect for lunchboxes or picnic favorites.

Ingredients

Scale

Pasta and Eggs

2 cups cooked medium pasta shells or rotini
6 hard-boiled eggs, peeled and halved

Deviled Egg Filling

6 egg yolks from hard-boiled eggs
1/4 cup creamy plant-based mayonnaise (natural)
1 teaspoon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika (natural)

Salad Ingredients

4 slices smoked turkey bacon alternative, cooked and crumbled
1/2 cup creamy plant-based cheese
1/2 cup chopped celery
1/4 cup chopped red onion

Dressing

1/3 cup plant-based mayonnaise (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1 tablespoon apple cider vinegar (natural)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh herbs (dill or parsley), chopped

Optional Variations

1/4 cup diced cucumber or bell peppers (optional)
Pinch of smoked paprika (natural) or cayenne pepper for spice (optional)
Additional fresh herbs: chives, basil, or tarragon (optional)
1/2 small diced avocado (optional)
Smoked tempeh or plant-based bacon alternative (optional for swapping turkey bacon)

Instructions

Prepare the Pasta and Eggs: Boil the chosen pasta in salted water until al dente. Drain and rinse under cold water to stop cooking and prevent sticking. Simultaneously, boil eggs until hard, cool them down in cold water, then peel and halve.
Make the Deviled Egg Filling: Remove the yolks carefully from the halved eggs. In a bowl, mix yolks with creamy plant-based mayonnaise (natural), mustard, salt, and pepper until smooth. You can either return this mixture to the egg whites or chop it roughly to mix directly in the salad.
Cook the Smoked Turkey Bacon Alternative: Pan-fry the smoked turkey bacon alternative until crisp and fragrant. Drain on paper towels and crumble into bite-sized pieces.
Assemble the Dressing: In a bowl, whisk together plant-based mayonnaise (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), salt, pepper, and chopped fresh herbs until well combined.
Combine All Ingredients: In a large mixing bowl, gently fold together the cooked pasta, deviled egg filling or chopped deviled eggs, smoked turkey bacon alternative, chopped celery, red onion, and creamy plant-based cheese. Pour the dressing over and toss carefully to keep the salad’s texture intact.
Chill and Serve: Refrigerate the salad for at least one hour before serving to allow flavors to meld and to serve chilled and refreshing.

Notes

Cook pasta perfectly to keep it firm and well-coated with dressing.
Cool pasta and eggs thoroughly before mixing to preserve texture.
Use fresh herbs for bright, aromatic flavors.
Adjust salt and pepper seasoning at the end to taste.
Prepare ahead to allow flavors to meld for best taste.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 480mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 12g
Cholesterol: 140mg

Keywords: Deviled Egg Pasta Salad, summer salad, creamy pasta salad, plant-based cheese salad, smoky salad, protein pasta salad, vegetarian friendly pasta salad