“bacon” ranch and avocado pasta salad
Mo’ pasta, mo’ problems.
We’re on our last day of the California escapade, and while I’m sad to rush back into the unpleasant realities of everyday existence, I am quite ready to hug my kitchen hello again. Eating out is great, but it gets old after awhile – maybe once a couple days of relying on restaurants elapses, I crave my own floury apron and styles of prepping food. Comes to feel a little less special as the days rove forward.
I guess that’s a point of gratitude, then – being self-proficient in making food and not needing to be catered by everyone else all the time. Going out to eat, to me, should feel like a special occasion (or, you know, those times where cooking sounds abhorrent or you burn whatever you were trying to make and feel so dejected that trying again feels utterly daunting), whether you visit a fancy restaurant or a neighborhood favorite. The excitement just withers off and becomes repetitive if done too much, for me.
That’s where pasta salads nose into my repertoire. This one is easy to make and works well straight out of the fridge or at room temperature, so you needn’t worry about finding a microwave (or cleaning your own).
“Bacon” Ranch and Avocado Pasta Salad covers all the territories. Sweet and smoky tofu “bacon,” cool and creamy homemade ranch and avocado, a little crunch from chickpeas and romaine, and thick hunks of white cheddar cheese to satisfy those lactose cravings. Of course, regular bacon is fine too if you prefer!
Takin’ the Bacon
The tofu bacon takes the longest of anything in this dish, so start there. I highly recommend you buy super firm tofu to lessen your prep time, since super/extra firm varieties don’t require pressing. I always pat them dry with paper towels regardless.
Slice the tofu into strips as thin as you can manage (you might have a couple casualties, it’s fine) and lay onto a lightly greased baking sheet. Whisk up your marinade – a mix of soy sauce, maple syrup, smoked paprika, chili powder, and black pepper, which I use in all of my tofu bacon recipes – and pour over the tofu strips. I usually have to take a pastry brush to distribute any floating marinade onto each strip.
Rest for 15-20 minutes, then throw in the oven at 450 until nice and crispy. I start checking my tofu after 15 minutes since some of the thinner strips will darken faster – take those off the pan if that occurs and let the others roast a few minutes longer. Keep in mind that the tofu will continue to firm up once it cools to room temperature.
Like I said, if you’re not a tofu bacon fan, you can use regular bacon. I won’t bitch about that alteration!
Put the Noods In the Greens, You Nut
I like to cook off the pasta while the bacon roasts. Bring a nice salty pot of agua to a boil and throw in your choice noodle. I love shellbows for this recipe, but use what you’ve got. I do recommend a short-cut variety. Once it’s done to your liking, rinse under cool water to stop cooking and bring the temp down quickly.
Then, it’s all about assembly. Crumble up most of that tofu bacon into thick bits – half to 2/3 of the bacon will be used here, unless you want to put it all in there, which by all means go for it – and whisk up your ranch dressing. I always make a Greek yogurt ranch that’s similar across the FMG recipe board: yogurt, buttermilk, lemon, dried dill, parsley, garlic powder, and onion powder.
Toss the pasta with the bacon, most of the ranch, romaine, fresh basil, chickpeas, avocado, and sharp white cheddar cheese. A hit of fresh cracked black pepper is lovely, too.
Once it’s all combined, you can refrigerate the salad until you’re ready to serve, or divvy it up right away. I find this filling enough, but as always, grilled shrimp or chicken or even steak would work well as an extra protein level-up.
Definitely a keeper for summertime picnics or minimal-cook dinners when it’s just too fucken hot to function. I certainly understand the appeal of avoiding the stove and oven, and of reaching for cooling foods like this!
Oh, and don’t even try to resist looping a noodle on the tine of your fork. It’s one of the simple pleasures of life.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More ways to “bacon”:
Pesto Egg “Bacon” and Avocado Breakfast Wraps
Avocado “Bacon” Club Sandwich with Herby Sub Sauce
“bacon” ranch and avocado pasta salad
Ingredients
- 1 lb short cut pasta
- 1 block super firm tofu
- 1/3 cup soy sauce
- 2 tbsp maple syrup
- 2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1 can chickpeas, drained
- 1 cup white cheddar cheese, cubed
- 4 cups shredded romaine lettuce
- 1/2 cup fresh basil, chopped
- 1 avocado, diced
Greek yogurt ranch
- 3/4 cup plain whole milk Greek yogurt
- 1/4-1/3 cup buttermilk
- 2 tbsp lemon juice
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill t
Instructions
- Preheat oven to 450 degrees. Lightly grease a large baking sheet.
- Pat the tofu dry (no need to press if using a super firm variety). Slice into thin strips and carefully lay on the prepared baking sheet. Some might break, this is okay! Whisk together the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the marinade and flip each tofu slice to coat; brush any loose marinade over the slices. Let sit 15-20 minutes.
- Transfer the tofu to the oven and bake for 18-20 minutes until the tofu is very crisp. Some of the thinner slices will crisp faster, so start checking after 15 minutes. Let the tofu cool – it will continue to crisp up. I need to stop saying crisp so much. Once cool enough to handle, crumble about half of the tofu. You should get 1 cup of slices.
- While the tofu bacon cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and rinse under cool water.
- In a bowl, stir together the ingredients for the ranch until smooth and creamy. Add more buttermilk as needed to thin to your desired consistency (I like mine thicker, so usually stop at 1/4 cup). Taste and adjust seasonings as necessary.
- Grab your biggest bowl. Add the pasta, tofu bacon, chickpeas, cheese, romaine, basil, avocado, and about 2/3 of the dressing. Toss to combine.
- Divide the pasta salad into bowls. Serve cold or at room temperature, with extra dressing, as desired.
