Description
This vibrant Spaghetti Salad combines tender spaghetti noodles with colorful fresh vegetables, smoky turkey bacon, and creamy plant-based cheese. Enhanced with a flavorful dressing made from olive oil, apple cider vinegar, and vegetarian Worcestershire sauce, this salad offers a perfect balance of textures and tastes. Ideal for quick lunches, meal prep, or potlucks, it is a fresh, easy-to-make dish that can be customized to suit your preferences.
Ingredients
Scale
Main Ingredients
- 200g spaghetti noodles, cooked al dente
- 100g smoked turkey bacon, cooked and chopped
- 150g cherry tomatoes, halved
- 1 medium cucumber, chopped
- 1 red bell pepper, chopped
- 100g plant-based cheese, cubed
- Handful fresh basil leaves, roughly torn
Dressing
- 3 tbsp olive oil (natural)
- 1 tbsp apple cider vinegar (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1/2 tsp garlic powder (natural)
- Salt and pepper (natural), to taste
- Pinch of natural gelling agent
Instructions
- Prepare the Spaghetti: Cook spaghetti noodles following package instructions until al dente. Drain and rinse well under cold water to cool and stop the cooking process. Set aside to drain thoroughly.
- Cook the Smoked Turkey Bacon: In a skillet over medium heat, cook the smoked turkey bacon until golden and slightly crunchy. Remove from heat, let cool, then chop into bite-sized pieces.
- Chop the Veggies and Cheese: While the pasta and bacon cool, chop the cherry tomatoes, cucumber, and red bell pepper into bite-sized pieces. Cube the plant-based cheese and tear fresh basil leaves.
- Mix the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, vegetarian Worcestershire sauce, garlic powder, salt, pepper, and a pinch of natural gelling agent until smooth and well combined.
- Toss Everything Together: In a large bowl, combine the spaghetti, smoked turkey bacon, chopped vegetables, plant-based cheese, and basil. Pour the dressing over the salad and toss gently until everything is evenly coated. Refrigerate for at least 30 minutes to allow flavors to meld.
Notes
- Rinse spaghetti thoroughly with cold water to prevent mushiness.
- Use fresh, crisp vegetables for the best flavor and texture.
- Chill the salad for at least 30 minutes to deepen the flavors.
- Adjust seasoning with salt and pepper after chilling if needed.
- Add dressing gradually to avoid over-saturating the salad and toss lightly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
Keywords: spaghetti salad, plant-based cheese, turkey bacon, vegetarian Worcestershire sauce, cold pasta salad, meal prep, easy lunch
