Vegan Taco Pasta Salad
By Chloe MartinThis 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!
Ingredients
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!