Cook shell pasta according to package instructions. Meanwhile, prep the veggies, vegan ranch, and coconut bacon bits.
In a large mixing bowl, stir together the shell pasta and vegan ranch dressing. Add remaining ingredients. Toss to combine.
Cover and chill in the fridge for 2-3 hours before serving. Refrigerate leftover pasta salad for 3-4 days in a closed container. Enjoy!
Notes
Vegan ranch dressing: I use my homemade vegan ranch dressing recipe but you can use an equal amount of storebought dressing.
Coconut bacon bits: These are made by tossing 1 cup coconut flakes with 1 tablespoon soy sauce, 1 tablespoon olive oil, 1 tablespoon maple syrup, and ¼ teaspoon smoked paprika. Simply saute everything together in a medium skillet over medium heat until golden. Remove from heat and let sit for ~5 minutes to crisp up before adding to the pasta salad.
Make ahead: This recipe can be made up to 24 hours in advance. I recommend reserving half of the ranch dressing to toss into the salad just before serving, or double up on the ranch dressing for a creamier salad.