Ingredients
Scale
- 1/2 cup vegan mayo
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 6 oz tempeh Turkey Bacon (diced)
- 12 oz short pasta (cavatappi)
- 12 oz cherry tomatoes (halved)
- 1 large avocado (chopped)
- 2 cups arugula
- salt & pepper (to taste)
Instructions
- Prepare the dressing by combining vegan mayo, olive oil, apple cider vinegar, garlic powder, salt, and pepper in a mixing bowl. Stir well and refrigerate.
- In a skillet over medium heat, cook the diced tempeh Turkey Bacon in olive oil until browned. Set aside.
- Boil salted water in a large pot and cook the pasta until al dente. Drain and cool under cold water.
- In a large mixing bowl, combine cooled pasta with cherry tomatoes, avocado, arugula, cooked tempeh Turkey Bacon, and the prepared dressing. Toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No Cook/Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg