Taco Pasta Salad

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.

Course Salad

Cuisine American, Mexican

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 10

Servings servings

Calories 417kcal

Author Sina

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.

Nutrition