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Vegan BBQ chicken pasta salad in a large bowl with crispy tofu, colorful vegetables, and creamy BBQ ranch dressing

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch/Dinner, Main, Main Course, Meal Prep, Side Dish
Servings 6

Ingredients
  

Shredded Tofu ‘Chicken':

  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • 1 teaspoon vegan-friendly 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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