Vegan “BLT” Pasta Salad

  • Author: Kathy Carmichael
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 12 servings 1x


Savory “BLT” Pastat Salad is the perfect side dish for your next BBQ or a quick salad for your lunch or dinner.




  • 1 ¬†16 ounces bag (box) vegan bowtie pasta ; cooked according to directions
  • 2 cup grape tomatoes, cut in half (I like grape tomatoes because they are less seedy, and they stay together better than cherry tomatoes)
  • 1 cup slivered red onion
  • 6 cups kale, stemmed, washed and chopped) (you may use any greens, but Kale is heartier)


  • 1/2 cup dried, unsweetened coconut chips
  • 3 Tablespoons Tamari or Soy Sauce
  • 3 Tablespoons Maple Syrup
  • 1 Tablespoon Liquid Smoke
  • 1 Tablespoon Vegan Worcestershire Sauce

SMOKEY MAPLE DRESSING (pick a variation for your dietary needs)

Variation 1:

  • 1/2 cup Raw Cashews
  • 1/2 cup water
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Tamari or Soy Sauce
  • 2 Tablespoons Dijon Mustard
  • 2 teaspoons liquid smoke (hickory flavor) Mesquite works as well

Variation 2:

  • 1/2 cup Veganaise or Silken Tofu
  • 2 Tablespoons pure¬†maple syrup
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons Tamari or soy sauce
  • 2 teaspoons Liquid Smoke (hickory flavor); mesquite works as well


  • Preheat oven to 350 degrees.


  • Combine dried coconut, and all ingredients for coconut bacon in an airtight container. Shake and refrigerate.
  • Remove coconut bacon container from the refrigerator
  • Drain excess marinade
  • Place a silicone baking mat or parchment paper on a baking pan
  • Using a spatula, spread marinated coconut in a thin single layer
  • Place in 350 degree oven for 10 minutes; then, flip with a spatula and cook another 10 minutes.
  • Remove from oven and let cool


  • Cook pasta according to directions.
  • It is very important that when you drain it, you rinse it several times with cold water to stop it from cooking further.
  • Set aside.


  • Cut tomatoes, onions, and kale; put in a large bowl
  • Set aside


  • Choose the variation you desire.
  • If using the raw cashew recipe, combine ingredients in a blender. Blend on high. Refrigerate.
  • If using Vegenaise recipe, whisk ingredients together and place in refrigerator.
  • If using silken tofu, blend ingredients in a blender. Place in refrigerator.


  • Combine pasta with kale, red onions, coconut bacon and dressing.
  • Toss salad, and add salt and pepper to taste
  • Store in a covered bowl in the refrigerator until ready to serve.