Vegan Taco Pasta Salad
This Vegan Taco Pasta Salad has all your favorite taco fixings, in pasta salad form! It's loaded with corn, black beans, cilantro, and avocado, all tossed in a delicious taco-seasoned dressing. This unique take on pasta salad is the perfect side for summer cookouts!
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
12
Serves: 4-6
Ingredients
- 8 oz8 oz8 oz Rotini, or short-cut pasta of choice
- 1.75 cups1.75 cups1.75 cups Black Beans, 1 (15 oz) can, drained and rinsed
- 1.75 cups1.75 cups1.75 cups Corn, 1 (15 oz) can, drained and rinsed
- 1.5 cups1.5 cups1.5 cups Tomato, Grape, sliced in half
- 111 Avocado, ripe, diced
- 0.5 cup0.5 cup0.5 cup Red Onion, finely diced
- 1 cup1 cup1 cup Cilantro, chopped
- 1 cup1 cup1 cup Vegan Shredded Cheddar, optional, I used half cheddar / half mozzarella
- 1 cup1 cup1 cup Cashewmilk Yogurt, Plain Unsweetened - Forager Project
- 111 Lime, juiced
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Taco Seasoning - Primal Palate
Taco Salad Dressing
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cook the pasta: Bring a large pot of salted water to a boil, add the rotini pasta, and cook according to package instructions until al dente.
- Strain pasta in a colander and rinse with cold water until the pasta is cooled. Set aside.
- Make the dressing: Add yogurt, lime juice, and taco seasoning to a large bowl and whisk until combined.
- Assemble: To the bowl with the dressing, add the cooked and cooled pasta, black beans, corn, tomatoes, avocado, red onion, cilantro, and cheese. Toss everything together with mixing spoons until all pieces are coated in dressing. Serve cold.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Other Pescetarian Plant Based Salads Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 695 |
| Fat: | 13 g |
| Carbohydrates: | 125 g |
| Protein: | 29 g |
| Cholesterol: | 0 g |
| Sodium: | 948 mg |
| Fiber: | 21 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
One response to “Vegan Taco Pasta Salad”
Leave a Reply
You must be logged in to post a comment.
This looks amazing! Can’t wait to try it 😊