Description
This Italian Pasta Salad offers a fresh, vibrant, and flavorful dish perfect for summer meals. Featuring rotini pasta, crisp vegetables, smoky turkey bacon, and creamy plant-based cheese, it combines bright colors and bold tastes in an easy-to-prepare recipe. Ideal for gatherings, quick lunches, or as a side, this salad balances smoky creaminess with tangy dressing and herbaceous freshness, making it a go-to summer favorite.
Ingredients
Scale
Pasta and Protein
- 12 oz rotini pasta
- 6 slices smoked turkey bacon
Vegetables and Cheese
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup plant-based cheese, cubed
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil leaves, finely chopped
Dressing
- 3 tbsp apple cider vinegar (natural)
- 1/4 cup olive oil (natural)
- 1 tsp garlic powder (natural)
- 1 tsp Italian seasoning (natural)
- 1/2 tsp natural gelling agent
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente according to package instructions, usually about 8 to 10 minutes. Drain well and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Prepare the Veggies and Bacon: While the pasta cooks, dice the cucumber, cherry tomatoes, and red bell pepper into bite-sized pieces. Fry the smoked turkey bacon in a skillet over medium heat until crispy. Remove and let cool before crumbling into small pieces.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil (natural), garlic powder (natural), Italian seasoning (natural), natural gelling agent, salt, and freshly ground black pepper until well combined and slightly thickened.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, diced vegetables, crumbled turkey bacon, plant-based cheese, and sliced black olives. Pour the dressing over the mixture and toss gently but thoroughly to coat all ingredients evenly.
- Add Fresh Herbs and Chill: Stir in the finely chopped fresh basil leaves just before serving or after refrigerating. Let the salad chill for at least 30 minutes in the refrigerator to allow the flavors to meld beautifully.
Notes
- Cook pasta properly to avoid mushiness; al dente texture is preferred.
- Rinse pasta under cold water immediately after cooking to cool and stop further cooking.
- Use fresh, crisp vegetables and fresh herbs for best flavor and vibrant color.
- Refrigerate the salad for at least 30 minutes before serving to enhance flavor blending.
- Add dressing gradually to control how much coats the salad for your preferred taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Not recommended to freeze due to texture changes in veggies and plant-based cheese.
- Best served cold or at room temperature; avoid reheating in microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No Cooking / Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Italian pasta salad, summer salad, plant-based cheese salad, turkey bacon salad, easy pasta salad, gluten-free pasta salad
