Day 11 of 100 Recipes 🥑 Avocado Pasta Salad

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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