Spring Green Goddess Pasta Salad with Smoky Tempeh 'Bacon'

Ingredients

• 12 oz short pasta (e.g., cavatappi, fusilli, or orecchiette)
• 1 cup fresh spinach, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh chives, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh basil, finely chopped
• 1/2 cup plain unsweetened plant-based yogurt (e.g., oat or almond)
• 1/4 cup plant-based mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp sea salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1/4 cup extra virgin olive oil
• 8 oz tempeh, thinly sliced (about 1/8 inch thick)
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tsp liquid smoke (optional, but highly recommended for 'bacon' flavor)
• 1/2 tsp smoked paprika
• 1 red bell pepper, finely diced
• 1 cup English peas, fresh or frozen (thawed)
• 1/2 cup thinly sliced radishes
• 1/4 cup toasted pumpkin seeds, for garnish

Instructions

1. Cook the pasta according to package directions in well-salted water until al dente. As it boils, the kitchen will fill with a faint, starchy aroma. Drain and rinse with cold water immediately to stop cooking and prevent sticking. Set aside to cool completely; it should feel slightly firm yet pliable to the touch.
2. Prepare the Green Goddess Dressing: In a blender or food processor, combine the chopped spinach, parsley, chives, dill, basil, plant-based yogurt, plant-based mayonnaise, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper. Blend until completely smooth and creamy, the vibrant green color intensifying as it whirls. With a steady stream, slowly drizzle in the olive oil until emulsified. Taste and adjust seasoning; it should be bright, herbaceous, and zingy.
3. Make the Smoky Tempeh 'Bacon': In a shallow dish, whisk together the soy sauce, maple syrup, liquid smoke (if using), and smoked paprika. Add the thinly sliced tempeh, ensuring each piece is coated. Let marinate for at least 10 minutes, absorbing the rich, savory notes. The tempeh will darken slightly, adopting a deeper hue.
4. Heat a large non-stick skillet over medium heat. Arrange the marinated tempeh in a single layer, listening for a gentle sizzle as it hits the hot pan. Cook for 3-4 minutes per side, or until deeply golden brown and crispy, releasing a warm, smoky aroma that will beckon everyone to the kitchen. Once cooked, transfer to a paper towel-lined plate to cool and crisp further.
5. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, diced red bell pepper, and English peas. Pour the Green Goddess dressing over the pasta mixture. Gently toss until every piece of pasta and vegetable is beautifully coated in the lush green dressing. The sound of the spoon scraping against the bowl will be soft, consistent, and satisfying.
6. Crumble or chop the cooled tempeh 'bacon' into smaller pieces. Add the tempeh 'bacon' and thinly sliced radishes to the pasta salad. Toss once more to distribute everything evenly, admiring the pops of red and green. Garnish with toasted pumpkin seeds just before serving, adding a final crunch and visual appeal.