Description
This vibrant Italian Pasta Salad is a fresh, colorful, and satisfying dish perfect for summer meals. Featuring rotini pasta, smoky turkey bacon, plant-based cheese cubes, and a blend of crisp vegetables tossed in a bright natural apple cider vinegar dressing, it offers a lively mix of textures and flavors. Ideal for picnics, barbecues, or quick dinners, it keeps well in the fridge and is easily customizable to your preferences.
Ingredients
Scale
Pasta & Protein
- 2 cups rotini pasta
- 6 slices smoked turkey bacon
Vegetables & Cheese
- 1 cup plant-based cheese, cubed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, chopped
- 1/4 cup red onion, finely sliced
- 1/4 cup fresh basil leaves, torn or chopped
Dressing
- 1/4 cup olive oil
- 3 tbsp natural apple cider vinegar dressing
- 1 clove garlic, minced
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta until just al dente, about 8 to 10 minutes. Drain the pasta and rinse with cold water to stop the cooking process and cool it quickly.
- Prepare the Smoked Turkey Bacon: While pasta cooks, crisp the smoked turkey bacon in a skillet over medium heat until golden brown and slightly crispy. Remove and let cool before chopping into bite-sized pieces.
- Chop the Veggies and Cheese: Dice the cucumber, chop the red bell pepper, halve the cherry tomatoes, and thinly slice the red onion. Cube the plant-based cheese and roughly tear or chop the fresh basil leaves.
- Make the Dressing: In a small bowl, whisk together olive oil, natural apple cider vinegar, minced garlic, vegetarian Worcestershire sauce (natural), Italian seasoning, salt, and pepper to create a bright and savory dressing.
- Toss Everything Together: In a large bowl, combine the cooled pasta, chopped smoked turkey bacon, vegetables, plant-based cheese, and basil. Pour the dressing over and gently toss until evenly coated. Adjust seasoning as needed. Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Cook pasta al dente to avoid mushy texture.
- Rinse pasta with cold water after cooking to cool quickly and stop further cooking.
- Cut vegetables and cheese into similar sizes for consistent texture.
- Chill the salad for at least 30 minutes to allow flavors to infuse fully.
- Use fresh basil for a bright and aromatic flavor.
- This salad keeps well refrigerated for up to 3 days.
- Not recommended to freeze due to texture changes in fresh vegetables and plant-based cheese.
- Enjoy the salad cold or at room temperature; let it sit out 10-15 minutes if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Italian pasta salad, plant-based cheese salad, smoked turkey bacon salad, summer pasta salad, vegetarian pasta salad
