Description
A vibrant Spicy Crispy Pasta Salad with a creamy chili crisp plant-based yogurt dressing, smoky turkey bacon, crunchy pasta, fresh vegetables, and herbs for a bold, satisfying, and refreshing meal perfect for busy days or entertaining.
Ingredients
Scale
Pasta and Protein
- 1½ cups short pasta (penne or rigatoni)
- 6 slices turkey bacon
Dressing
- 1 cup plant-based yogurt
- 2 tablespoons chili crisp (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar
- 1 tablespoon grape juice reduction
- ½ teaspoon natural gelling agent
Vegetables and Herbs
- 1 medium bell pepper, diced
- 1 medium cucumber, diced
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Cook and Crisp the Pasta: Bring salted water to a boil and cook the short pasta until just al dente. Drain and cool thoroughly to retain a firm texture. Toss the cooled pasta in a hot skillet with a bit of oil, stirring occasionally to crisp the pasta pieces evenly and create a desirable crunch.
- Prepare the Turkey Bacon: Cook turkey bacon slices in a pan over medium heat until crispy. Remove and chop into bite-sized pieces to add smoky bursts throughout the salad.
- Mix the Chili Crisp Yogurt Dressing: In a bowl, combine plant-based yogurt with chili crisp, vegetarian Worcestershire sauce (natural), apple cider vinegar, and grape juice reduction. Whisk in the natural gelling agent until the dressing is silky smooth and ready to coat the salad evenly.
- Toss Together Salad Ingredients: In a large bowl, combine the crispy pasta, chopped turkey bacon, diced bell peppers, cucumbers, and fresh herbs. Pour the chili crisp yogurt dressing over the ingredients and toss thoroughly to ensure all components are well coated with flavor.
- Chill and Serve: Refrigerate the salad for 20 minutes to allow flavors to meld and the dressing to set lightly. Give the salad a final toss before serving to keep it fresh and vibrant.
Notes
- Use cold pasta before crisping to better achieve a crunchy texture without steaming.
- Fresh herbs and grape juice reduction help balance the intensity of the chili crisp.
- Add fresh vegetables just before serving for maximum crunch.
- Adjust the amount of natural gelling agent to achieve your preferred dressing creaminess.
- The salad flavors develop further after resting, but keep crispy pasta separate if you want to keep their crunchiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
Keywords: pasta salad, chili crisp, plant-based yogurt, turkey bacon, crispy pasta, spicy salad, gluten free, easy weeknight meal
