SPICED-UP BLT PASTA SALAD
Servings 4 servings
Ingredients
- 3 1/2 cups short pasta such as farfalle, shells, macaroni, or orecchiette (gluten-free if preferred)
- 2 tablespoons vegan butter
- 3 slices bread cut into small cubes (about 21⁄2 cups, gluten-free if preferred)
- 1 tablespoon Cajun Seasoning
- 2 large tomatoes cut into wedges
- 1 head romaine lettuce chopped
- 1/4 red onion thinly sliced
- 1/4 cup vegan mayonnaise
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions. Drain the pasta and rinse well with cold water to cool the pasta completely.
- In the meantime, heat a large skillet over medium-high heat and melt the vegan butter. Add the bread cubes and seasoning, stirring to coat the bread. Fry the bread until it’s golden and crispy. Remove from the heat and set aside.
- To a large bowl, add the cooled and drained pasta, tomatoes, lettuce, onions, mayonnaise, lemon juice, salt, and pepper. Toss well to combine. Scatter the toasted bread cubes on top and serve right away.
Notes
QUICK TIP: To make your bread cubes extra-crispy, spread the cubes out on a baking sheet and let them sit out overnight before making this dish. They will dry out a bit, making them extra-crunchy!
MAKE AHEAD: If making ahead of time, keep the bread cubes in a separate container in the pantry and the pasta salad in an airtight container in the fridge for up to 3 days. Add the bread cubes to the pasta just before serving so they don’t get soggy.