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!

Everything’s better with pasta, right? We all know the answer is a resounding yes — so why not combine it with another favorite: tacos?

This taco pasta salad brings together some classic taco ingredients: black beans, corn, avocado, tomatoes, cilantro, and dairy-free cheese, all tossed in a creamy, dairy-free yogurt-based taco dressing. Served cold, it’s refreshing, flavorful, and doubles as either a main dish or a side. It has a little bit of everything: protein, carbs, healthy fats, fiber, and veggies — all in one satiating meal.

The dressing isn’t just for pasta salad — it also works beautifully on other Tex-Mex inspired meals like tacos, burrito bowls, and more.

This recipe is simple to make and ready in under 30 minutes, making it the perfect addition to any barbecue or cookout spread. It serves six people as a side dish — and trust me, everyone is going to love it!

Craving more Tex-Mex flavors? Try my mango pineapple salsa next! Or, if you enjoy creative fusion recipes, check out my spring roll salad or Mediterranean veggie burgers.

Ingredients & Substitutions

You’ll need these wholesome, fresh ingredients to make this delicious taco pasta salad:

• Rotini pasta: Rotini is one of the best pasta shapes for pasta salad — the spirals hold onto the dressing beautifully so every bite is well coated. You can use regular, whole wheat, gluten-free, or a higher-protein pasta like chickpea pasta. Other short pasta shapes, such as shells or fusilli, also work well.
• Black beans: Add plant-based protein, fiber, and complex carbohydrates, making this pasta salad more hearty and filling. I used canned black beans for convenience, but freshly cooked beans work too.
• Corn: Adds natural sweetness and texture. I used canned corn, but fresh or frozen corn both work just as well.
• Grape or cherry tomatoes: Juicy tomatoes add a fresh pop of flavor. Look for tomatoes that are firm, shiny, and free of wrinkles or bruises.
• Avocado: Provides creaminess and healthy fats, making the salad extra satisfying. Use avocados that are just ripe but still firm — not mushy — so the chunks hold their shape when tossed with the pasta.
• Red onion: Adds a punchy, slightly sharp bite that balances the creamy dressing. Be sure to finely dice it so it doesn’t overpower the pasta salad. You can swap in green onions or omit it if you prefer.
• Cilantro: Fresh cilantro adds a bright, herby flavor that freshens up the pasta salad.
• Shredded dairy-free cheddar cheese (optional): Adds a cheesy, savory element. I used a Mexican-style dairy-free blend.
• Plain dairy-free yogurt: Forms the creamy base of the taco dressing. Use an unsweetened dairy-free yogurt like soy, almond, or cashew — I used Forager Project cashew milk yogurt. Avoid coconut yogurt here, as we don’t want a coconutty flavor. Dairy-free sour cream is a great substitute.
• Lime juice: Fresh lime juice adds tang and brightness that ties all the flavors together.
• Taco seasoning: Brings bold, smoky, savory flavor to the dressing and makes this pasta salad totally crave-worthy.

Find the full ingredient list with measurements in the recipe card below.

How to Make Vegan Taco Pasta Salad

This taco pasta salad is ready in just 25 minutes — here’s how to make it:

Step 1: In a large bowl, add the dairy-free yogurt, lime juice, and taco seasoning.

Step 2: Whisk until smooth and creamy.

Step 3: Cook the pasta according to package instructions, then drain and let it cool (you can rinse with cold water to speed this up). Add the cooled pasta to the bowl with the dressing, along with the black beans, corn, tomatoes, avocado, red onion, cilantro, and dairy-free cheese.

Step 4: Toss until everything is evenly coated. Serve cold and enjoy!

How to Store This Taco Pasta Salad

This taco pasta salad keeps well in an airtight container in the fridge for up to 3 days, though it’s best enjoyed within the first day or two since the avocado may brown slightly.

Try These Flavor-Packed Plant-Based Meals

Vegan Taco Pasta Salad

By Chloe Martin

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!

Print recipe Pin recipe

PREP TIME:10 minutes mins

COOK TIME:15 minutes mins

TOTAL TIME:25 minutes mins

SERVINGS: 6

COURSE: Main Course, Side Dish

CUISINE: American, Mexican

Ingredients

 

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Taco Pasta Salad

• 8 ounces rotini pasta (or other short-cut pasta)
• 1 (15 ounce) can black beans drained and rinsed
• 1 (15 ounce) can corn drained and rinsed
• 1 ½ cups grape or cherry tomatoes sliced in half
• 1 large ripe avocado diced
• ½ cup finely diced red onion
• 1 cup cilantro chopped
• 1 cup shredded dairy-free cheddar cheese (optional — I used a Mexican-style blend)

Taco Salad Dressing

• 1 cup plain unsweetened dairy-free yogurt (I used Forager Project cashew milk yogurt; substitute with dairy-free sour cream)
• juice of 1 medium lime
• 1 ½ tablespoons taco seasoning

Instructions

 

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 salad servers or 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.

Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!