Day 11 of 100 Recipes Avocado Pasta Salad
Day 11 of 100 Recipes 🥑 Avocado Pasta Salad is a medium American Fusion recipe that serves 4. 450 calories per serving. Recipe by Liz Douglas - Plant-Based Foodie on YouTube.
Prep: 20 min | Cook: 20 min | Total: 45 min
Cost: $8.06 total, $2.02 per serving
Ingredients
- 12 oz Rotini Pasta (whole wheat or gluten‑free optional)
- 8 oz Tempe (sliced into 1/4‑inch strips)
- 2 tbsp Soy Sauce (low‑sodium)
- 1 tsp Smoked Paprika (provides smoky flavor)
- 1 tsp Maple Syrup (adds a hint of sweetness)
- 1 tbsp Olive Oil (for pan‑frying tempe)
- 1 cup Chickpeas (canned, drained and rinsed)
- 1 medium Ripe Avocado (flesh only)
- 0.5 cup Plain Soy Yogurt (unsweetened)
- 2 tbsp Lemon Juice (freshly squeezed)
- 2 tbsp Fresh Dill (chopped)
- to taste Salt
- to taste Black Pepper (freshly ground)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, about 9‑10 minutes. Drain in a colander and rinse briefly with cold water to stop cooking. Transfer to a large mixing bowl.
Time: PT10M
Temperature: boiling
Marinate Tempe Bacon
In a small bowl whisk together soy sauce, smoked paprika, maple syrup, and a pinch of salt. Toss the tempe strips in the mixture and let sit for 5 minutes.
Time: PT5M
Pan‑Fry Tempe Bacon
Heat olive oil in a skillet over medium‑high heat. Add the marinated tempe strips in a single layer and cook 3‑4 minutes per side, until crisp and browned. Remove from heat and set aside to cool slightly.
Time: PT5M
Temperature: medium‑high
Prepare the Avocado Yogurt Dressing
Combine the avocado flesh, soy yogurt, lemon juice, chopped dill, a drizzle of olive oil, salt, and pepper in a food processor. Blend until smooth and creamy, scraping the sides as needed.
Time: PT5M
Assemble the Salad
To the bowl with pasta, add the rinsed chickpeas, crisp tempe bacon pieces, and drizzle the avocado‑yogurt dressing over everything. Toss gently until all components are evenly coated.
Time: PT5M
Optional Chill
Cover the salad and refrigerate for 10‑15 minutes before serving for a cooler, refreshing bite.
Time: PT10M
Nutrition Facts
- Calories
- 450
- Protein
- 15 g
- Carbohydrates
- 55 g
- Fat
- 15 g
- Fiber
- 8 g
Dietary info: Vegan, Plant‑Based, Dairy‑Free, Gluten‑Free optional
Allergens: Soy, Gluten (if regular pasta is used)
Ingredient Substitutions
- Instead of Rotini Pasta: Penne, Fusilli
- Instead of Tempe: Tofu bacon, Seitan bacon
- Instead of Soy Sauce: Tamari
- Instead of Smoked Paprika: Regular paprika + a dash liquid smoke
- Instead of Maple Syrup: Agave nectar
- Instead of Olive Oil: Avocado oil
- Instead of Chickpeas: White beans
- Instead of Ripe Avocado: Silken tofu
- Instead of Plain Soy Yogurt: Coconut yogurt
- Instead of Lemon Juice: Lime juice
- Instead of Fresh Dill: Dried dill (1 tsp)
Equipment Needed
- Large Pot
- Colander
- Skillet
- Mixing Bowl
- Food Processor or Blender
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Cooking pasta al dente to avoid a mushy salad.
- Achieving a crisp, smoky texture on the tempe bacon.
- Emulsifying the avocado‑yogurt dressing until smooth.
Chef Tips from the Video
- Use smoked paprika and a touch of maple syrup to mimic traditional bacon flavor without animal products.
- For extra crunch, toast the chickpeas in the oven at 400°F for 10 minutes before adding.
- Chill the pasta after draining; cold pasta holds dressing better than warm pasta.
Troubleshooting
Pasta is mushy.
Cook pasta al dente, then rinse with cold water and toss with a little olive oil to stop cooking.
Tempe bacon is soggy.
Make sure the skillet is hot before adding tempe and avoid crowding the pan; press gently to release moisture.
Dressing separates.
Blend the dressing slowly, adding a splash of water or extra yogurt to re‑emulsify; serve immediately after mixing.
Storage
Refrigerator: Store in an airtight container for up to 4 days. Keep dressing separate if storing longer than 1 day.
Freezer: Not recommended; texture of pasta and avocado will degrade.
Room temperature: Can sit at room temperature for up to 2 hours during a barbecue.
Make-Ahead Tips
- Cook pasta and tempe bacon up to 2 hours ahead; keep them separate and toss with dressing just before serving.
- The dressing can be made 1 day ahead and stored in the fridge.
- If making for a potluck, transport the dressing in a sealed container and mix on site.
Frequently Asked Questions
What is the cultural significance and history of pasta salad in American barbecue cuisine?
Pasta salad became a staple at American barbecues in the mid‑20th century as a convenient, crowd‑pleasing side that could be prepared ahead and served cold. Its versatility allowed cooks to adapt it to regional flavors, from creamy ranch to tangy Italian vinaigrette.
How does this Smoky Tempe Bacon Pasta Salad reflect plant‑based adaptations of traditional BBQ sides in the United States?
The dish swaps classic pork bacon for tempe bacon, providing the same smoky, salty crunch while keeping the meal fully vegan. It also uses avocado‑yogurt dressing instead of dairy‑based mayo, showcasing how plant‑based cooks recreate beloved flavors without animal products.
What regional variations of pasta salad exist within American cuisine?
In the South, pasta salads often feature mustard‑based dressings and pickles; the Midwest favors creamy ranch or cheese‑laden versions; the West Coast leans toward fresh herbs, citrus, and avocado‑based dressings like this recipe.
What occasions or celebrations is pasta salad traditionally associated with in American culture?
Pasta salad is a go‑to side for summer barbecues, picnics, potlucks, and family reunions because it can be made in large batches, served cold, and travels well. It’s also popular at Fourth of July celebrations and backyard gatherings.
What other plant‑based dishes pair well with this Smoky Tempe Bacon Pasta Salad at a barbecue?
Grilled portobello burgers, corn on the cob brushed with chili‑lime butter, smoky tempe kebabs, and watermelon‑mint salad complement the creamy, smoky flavors of this pasta salad.
What are the most common mistakes to avoid when making this Smoky Tempe Bacon Pasta Salad?
Overcooking the pasta, under‑crisping the tempe bacon, and letting the avocado dressing sit too long (which can cause separation) are the biggest pitfalls. Follow the timing cues and keep the dressing chilled until mixing.
Why does this recipe use smoked paprika and maple syrup for the tempe bacon instead of liquid smoke?
Smoked paprika provides a deep, earthy smokiness while adding color, and a touch of maple syrup balances the saltiness with subtle sweetness. This combination yields a more complex flavor than liquid smoke alone.
Can I make this pasta salad ahead of time and how should I store it?
Yes. Cook the pasta and tempe bacon up to 2 hours ahead, keep them in separate containers, and store the dressing in the fridge. Assemble and toss together just before serving, or keep the assembled salad refrigerated for up to 4 days.
What does the YouTube channel Liz Douglas - Plant‑Based Foodie specialize in?
Liz Douglas - Plant‑Based Foodie focuses on vibrant, whole‑food vegan recipes that are accessible for home cooks. The channel emphasizes seasonal ingredients, balanced nutrition, and creative plant‑based twists on classic comfort foods.
How does the YouTube channel Liz Douglas - Plant‑Based Foodie's approach to vegan cooking differ from other plant‑based channels?
Liz Douglas blends culinary storytelling with detailed technique breakdowns, often incorporating global flavors while keeping recipes budget‑friendly. She prioritizes nutrient density and flavor balance, setting her apart from channels that focus solely on quick or processed vegan meals.
Last updated: September 1, 2026
