This taco pasta salad is perfect for your next BBQ or potluck! It’s insanely delicious, easy to make, entirely vegan, and packed with flavor. And it comes together in just 20 minutes.
Why This Recipe Works
I’m a huge fan of pasta salads, especially in the warmer months. But I also love tacos and Mexican-inspired recipes. So this taco pasta salad is my new favorite!
I’ve made it for a BBQ with family and friends a few weeks ago and it was gone super fast! It’s basically taco ingredients in a bowl paired with pasta tossed in a creamy salsa sauce.
The ingredient list for this recipe might seem pretty long at first sight, but it’s a lot of bulk food and different spices. You will be able to find all ingredients in a well-stored supermarket. The only exception might be the vegan sour cream. But it’s pretty easy to find these days and you could also make a homemade version using cashews.
You can easily adjust the spiciness of this pasta salad by choosing a mild or a spicy salsa. Besides, I love to add jarred jalapeños to give it some extra heat.
I’ve made this taco pasta salad a few times and it’s always a real winner! Definitely not your typical pasta salad!
What Goes Into This Recipe
- Pasta – I used rotini pasta. I think curly pasta shapes work best for this salad.
- Vegan Ground Meat – use your favorite brand.
- Taco Seasoning – store-bought or homemade.
- Corn – frozen.
- Black Beans – canned.
- Cherry Tomatoes – cherry tomatoes are usually more flavorful than bigger tomatoes due to their small size. They also look really nice in this pasta salad.
- Salsa – use your favorite brand.
- Vegan Shredded Cheese
- Spices – I used cumin and smoked paprika powder.
- Lime – add fresh lime juice to the salsa.
- Vegan Sour Cream – it makes the dressing super creamy.
- Iceberg Lettuce – Romain lettuce also works.
- Cilantro – use freshly chopped cilantro.
- Red Onion
- Nachos – make sure to use a vegan brand if you want this recipe to be 100 percent vegan. Some brands contain milk powder.
- Jalapeños – in a jar. Optional but highly recommended.
How To Make This Recipe
1. Step: Cook the pasta according to the instructions on the package. Set aside.
2. Step: Combine the salsa, the spices, and the vegan sour cream in a small bowl.
3. Step: Stir until well combined.
4. Step: Heat some oil in a pan and pan-fry the vegan ground meat until browned and crispy.
5. Step: Cut the cherry tomatoes into halves, the lettuce into thin strips, and finely chop the red onion. Roughly chop the fresh cilantro and crush the nachos using your fingers.
6. Step: Place everything in a large bowl.
7. Step: Carefully stir and serve immediately or store it in the fridge for later.
Recipe Notes
- I used soy-based vegan ground meat for this recipe. It’s fairly easy to find in supermarkets these days. Just use your favorite brand and follow the instructions on the package on how to prepare it. Mine needs to be pan-fried for about 5 minutes.
- If you store them in the fridge for a while, the crushed nachos will get a bit soggy. So just sprinkle more crushed nachos on top before serving it.
- Leave out the jalapeños and use mild salsa if you’re serving this pasta salad for kids or people who aren’t into spicy food.
- You love spicy food? Then use a spicy salsa, add more jalapeños, and red pepper flakes.
Frequently Asked Questions
How Long Does This Pasta Salad Last?
Stored in an airtight container in the fridge, this pasta salad will last up to 3-4 days.
Can I Make It Gluten-Free?
Yes, you can make it gluten-free by using gluten-free pasta. Also make sure your vegan ground meat and salsa don’t contain gluten.
Related Recipes
- Southwestern Pasta Salad
- Mediterranean Pasta Salad
- Cucumber Pasta Salad
- Pesto Pasta Salad
- California Pasta Salad
- 15 Amazing Vegan Pasta Salad Recipes
I Love To Hear From You!
I hope you like this taco pasta salad as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Taco Pasta Salad
Ingredients
- 10 oz rotini pasta
- 6 oz vegan ground meat 2
- 2 teaspoons taco seasoning
- 2 cups corn canned or frozen (thawed)
- 2 cups black beans canned
- 2 cups cherry tomatoes, halved
- 1 cup shredded vegan cheese
- 1 cup salsa
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika powder
- 2 teaspoons lime juice
- 2 tablespoons vegan sour cream
- 2 cups iceberg lettuce, cut into strips
- 1/4 cup cilantro, roughly chopped
- 1 red onion, diced
- 2 cups nachos, crushed make sure to use a vegan brand
Instructions
- Cook the pasta according to the instructions on the package. Set aside.
- Combine the salsa, the spices, and the vegan sour cream in a small bowl. Stir until well combined.
- Heat some oil in a pan and pan-fry the vegan ground meat until browned and crispy.
- Cut the cherry tomatoes into halves, the lettuce into thin strips, and finely chop the red onion. Roughly chop the fresh cilantro and crush the nachos using your fingers.
- Place everything in a large bowl.
- Carefully stir and serve immediately or store it in the fridge for later.
Notes
- I used soy-based vegan ground meat for this recipe. It's fairly easy to find in supermarkets these days. Just use your favorite brand and follow the instructions on the package on how to prepare it. Mine needs to be pan-fried for about 5 minutes.
- If you store them in the fridge for a while, the crushed nachos will get a bit soggy. So just sprinkle more crushed nachos on top before serving it.
- Leave out the jalapeños and use mild salsa if you're serving this pasta salad for kids or people who aren't into spicy food.
- You love spicy food? Then use a spicy salsa, add more jalapeños, and red pepper flakes.
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