Taco Pasta Salad (Vegan!)
This zesty pasta salad features vegan taco crumbles, crisp veggies, and a creamy southwest dressing. It's so delicious, flexible, and satisfying!
Servings: 8 (1.75-cup servings)
Ingredients
- 1 batch Chickpea-Walnut Taco Crumbles
- 8 oz. elbow pasta (GF if needed)
- 1 1/2 cups sweet corn, cooked
- 3 roma tomatoes
- 2 cups romaine lettuce
- 1/2 cup black olives
- 1/3 cup red onion
- 1/3 cup fresh cilantro
For the creamy southwest dressing:
- 3/4 cup cashew mayo (or store-bought)
- 1/2 cup salsa
- 1 Tbsp. fresh lime juice
- 2 tsp. taco seasoning
Instructions
- Make taco crumbles: Start by making the Chickpea-Walnut Taco Crumbles. (Or make these up to a day in advance, then store in the refrigerator until ready.)
- Cook pasta: Cook your pasta according to package instructions, leaving al dente (slightly firm, not mushy). When it's finished, rinse with cool water to halt the cooking. Drain it well and set aside.
- Make dressing: Meanwhile, add all dressing ingredients to a small bowl. Stir to combine.
- Prepare vegetables: Dice the tomatoes. Chop or thinly slice the romaine lettuce. Slice the black olives. Dice the red onion. Roughly chop the cilantro. Add all veggies to an extra-large bowl with the sweet corn. (I use my huge 4-quart mixing bowl.)
- Assemble salad: Add the cooked pasta and taco crumbles to the veggies. Then add the dressing and gently toss until combined. You can serve it immediately at room temperature or chill in the refrigerator first for at least an hour. Right before serving, add crumbled tortilla chips for crunch if you wish.
Notes
Variations: Add diced bell pepper, avocado, black beans, pinto beans, vegan shredded cheese, hot sauce, etc.
Dressing amount: This salad is lightly to moderately dressed. If you like yours creamy & saucy, then increase the dressing (or slightly reduce the salad ingredients).
Make it spicy: This recipe is mild as written (using mild salsa & taco seasoning) so add jalapeño (fresh or pickled), cayenne pepper, chipotle in adobo sauce, or hot sauce.
For gluten-free: Use GF pasta.
For oil-free: To keep this recipe refined oil-free, use my cashew mayo or other oil-free mayo.
Yield: Recipe makes about 14 cups salad. (It's a large batch, so reduce if desired.) I find it's about 6-8 main dish servings or 10-14 smaller side dish servings.
Nutrition Per Serving (Estimate)
Calories: 397 kcal | Carbohydrates: 55 g | Protein: 13 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 5 g | Potassium: 547 mg | Fiber: 8 g | Sugar: 6 g | Vitamin A: 2161 IU | Vitamin C: 9 mg | Calcium: 86 mg | Iron: 3 mg
