This Vegan BBQ Chicken Pasta Salad is loaded with a creamy BBQ Ranch dressing, colorful veggies, and seasoned shredded tofu. It’s the perfect summer side dish!

Vegan BBQ Chicken Pasta Salad

Summer gatherings just got an upgrade! This Vegan BBQ Chicken Pasta Salad brings all the smoky, tangy flavors of classic BBQ chicken in pasta salad form! With crispy baked shredded tofu ‘chicken’, a creamy BBQ ranch dressing, and a rainbow of fresh vegetables, this dish is guaranteed to be the star of your potluck or backyard barbecue. Best of all? It comes together in under an hour and tastes even better after chilling! Whether you’re hosting a summer gathering or looking for an easy weeknight meal, this pasta salad delivers on flavor, texture, and satisfaction!

Why You’ll Love This Recipe

• Crowd-Pleasing: Everyone I’ve made this for loves it!
• Meal Prep Friendly: Easy to make ahead and tastes better after chilling
• Quick & Easy: Ready in under an hour with simple ingredients
• Customizable: Swap veggies or protein source, adjust spice levels, or change the pasta shape!
• Budget-Friendly: Uses affordable pantry staples and tofu
• Nutritious: Packed with protein from tofu and beans, plus fiber-rich veggie
• Versatile: Works as a side dish, lunch, or main course!

Step-by-Step Instructions

1. Prepare the Tofu:

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large bowl, whisk together soy sauce, olive oil, nutritional yeast, bouillon powder, poultry seasoning, garlic powder, and onion powder. Add the shredded tofu and toss until evenly coated. Spread on the baking sheet and bake for 25 to 30 minutes, flipping halfway through, until golden and crisp. Let cool.

2. Make the BBQ Ranch Dressing:

While the tofu bakes, whisk together BBQ sauce, vegan mayonnaise, non-dairy milk, apple cider vinegar, dried dill, garlic powder, salt, and pepper. Taste and adjust seasonings. Set aside.

3. Cook the Pasta:

Boil pasta according to package directions until al dente. Drain and transfer to a large bowl to cool for 5 to 10 minutes.

4. Assemble, Dress and Chill:

Once pasta has cooled slightly, add the baked tofu, shredded lettuce, roasted corn, black beans, halved grape tomatoes, sliced red onion, cheese shreds, and cilantro. Pour the BBQ ranch dressing over the salad and toss thoroughly to coat. Refrigerate for at least 1 hour to allow flavors to meld.

5. Serve and Enjoy!

Serve chilled, garnished with additional cilantro and sliced avocado if desired. Enjoy!

Tips and FAQs

• Taste Before You Toss: BBQ sauces vary wildly in sweetness and tang. Always taste your BBQ Ranch dressing before pouring it over the pasta. You might need an extra squeeze of lemon or a pinch more salt to balance the sweetness of the sauce.
• Cook Al Dente: Since this salad will sit in the fridge and absorb dressing, cook your pasta 1 to 2 minutes less than the package instructions. It will finish softening in the fridge without turning mushy.
• The Avocado Rule: Never mix avocado into the salad ahead of time. It will turn brown and mushy. Slice it fresh right before serving.

Can I make this gluten-free?

Yes! Simply swap the regular pasta for your favorite gluten-free variety. l All other ingredients are naturally gluten-free.

How long does this pasta keep in the fridge?

It stays fresh for up to 4 days in an airtight container. For best quality, add fresh avocado right before serving.

Can I make the dressing ahead of time?

Absolutely! The dressing keeps well in the fridge for up to 5 days. Give it a good stir before using.

Ready To Make This Vegan BBQ Chicken Pasta Salad?

I hope you love this Vegan BBQ Chicken Pasta Salad as much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Vegan BBQ Chicken Pasta Salad

Ashley

This Vegan BBQ Chicken Pasta Salad is loaded with a creamy BBQ Ranch dressing, colorful veggies, and seasoned shredded tofu. It’s the perfect summer side dish!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Lunch/Dinner, Main, Main Course, Meal Prep, Side Dish

Servings 6

Ingredients

  

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Shredded Tofu ‘Chicken':

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons olive oil
• 2 tablespoons nutritional yeast
• 1 teaspoon chicken bouillon powder or paste
• 1 teaspoon poultry seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 (16-ounce block) of extra firm tofu, pressed and shredded on the large side of box grater

BBQ Ranch:

• ½ cup BBQ sauce, homemade or storebought
• ½ cup vegan mayonnaise
• ½ cup unsweetened non-dairy milk
• 3 tablespoons apple cider vinegar
• 1 ½ teaspoons dried dill
• 1 teaspoon garlic powder
• 1 teaspoon salt, plus more to taste
• 1 teaspoon pepper, plus more to taste

Pasta Salad:

• 12 oz short pasta noodles
• 4 cups shredded lettuce
• 1 ½ cups roasted corn
• 1 15.5-ounce can of black beans, drained and rinsed
• 1 cup grape tomatoes, cut in half
• 1 cup thinly sliced red onion
• 1 cup non-dairy cheddar cheese shreds
• 1 cup fresh minced cilantro, plus more for garnish
• 2 thinly sliced avocados, for serving, optional

Instructions

 

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• In a large bowl, whisk together the soy sauce, olive oil, nutritional yeast, bouillon powder, poultry seasoning, garlic powder, and onion powder until combined.
• Add the shredded tofu and toss to coat. Transfer the tofu to the lined baking sheet and bake until golden and crisp around the edges, 25 to 30 minutes, flipping halfway through. Remove and set aside to cool at room temperature.
• While the tofu is in the oven, quickly whisk together the ingredients for the BBQ ranch. Taste and adjust seasonings, if necessary. Set aside.
• Next, cook the pasta according to package directions. Drain and place in a large bowl to cool for 5 to 10 minutes.
• Once the pasta has slightly cooled, add the baked shredded tofu ‘chicken’, lettuce, corn, black beans, tomatoes, red onion, cheese, and cilantro.
• Pour in the BBQ Ranch and toss to coat thoroughly. Place in the refrigerator for at least an hour to chill.
• Serve chilled, garnished with more cilantro (optional). Enjoy!

Video

Keyword bbq tofu pasta salad, dairy-free pasta salad, easy vegan pasta salad, high-protein vegan meals, meal prep recipes, plant-based pasta salad, vegan bbq chicken pasta salad, vegan pasta salad recipe, vegan potluck recipe, vegan summer side dishes

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