Taco Pasta Salad
For the love of tacos and pasta, change up your taco routine with this taco pasta salad recipe. You will love this combination of ingredients dressed in a simple 3 ingredient vegan southwest dressing.
Servings: 6
Calories: 5kcal
Ingredients
- 8 ounces Pasta of choice, cooked, drained and rinsed in cold water. any shape, size, or type of pasta works well including gluten free pasta
- 1 15 ounce can of pinto beans or black beans
- 1 15 ounce can of corn, drained or 2 ears of corn grilled and cut from the cobs (if using frozen corn, cook before adding to the salad).
- 2 bunches green onions, sliced thin, or 1 cup
- 1 red bell pepper, diced
- 1 cup Grape tomatoes, cut in halves
- 2 cups walnut taco meat or other plant-based taco meat option
- ½ cup cilantro, chopped
- 1 recipe vegan southwest salad dressing
Optional Garnishes
- 2 jalapenos, seeds and veins removed, sliced thin
- ½ cup cilantro, chopped
- 2 limes, cut into wedges
Instructions
Vegan Southwest Dressing
- Blend all the ingredients in a blender.
- Cover and place in the refrigerator to chill until ready to dress the pasta salad.
Taco Pasta Salad
- Cook pasta according to the ackage instructions.
- Drain the pasta in a colander, and rinse with cold water until al the pasta is room temperautre.
- Trasfer the pasta to a bowl.
- Rinse and drain the beans and corn.
- Add the beans, corn, and all the vegetables to the bowl with the pasta.
- Stir to combine.
- Either add the vegan southwest dressing and stir, or add the southwest dressing before serving.
- Garnish with cilantro, limes, and jalapeno slices if desired.
Notes
- Blend the vegan southwest salad dressing ahead of time and chill prior to dressing the salad.
- Substitute white beans, sunflower seeds, or silken tofu for cashews in the dressing recipe for a nut-free option.
- For a nut-free option choose one of the other vegan taco fillings provided.
- For an added crunch, add tortilla strips to the top of the taco pasta salad recipe before serving.
- Serve with vegan tortilla soup for a soup and salad combination.
- To cut and prep vegetables quickly, invest in a vegetable chopper.
- Cook the pasta according to the package instructions, and then drain it in a colander, rinse it in cold water to stop the cooking process, and bring the noodles to room temperature before transferring it to a bowl.
- The pasta salad can be dressed in advance or right before serving.
- Add shredded vegan cheese as an additional option.
- Garnish with cilantro, lime wedges, and jalapeno if you like it spicy.
Nutrition
Serving: 6g | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 73mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 0.1mg