Vegan Taco Pasta Salad

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!

Author: Chloe's Creative Kitchen

Meal Type: Peanuts Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 553 kcal per serving

Ingredients

8 ounces - Rotini, or short-cut pasta
1 ¾ cups - Black Beans
1 ¾ cups - Corn
1 ½ cups - Tomato, Grape
1 - Avocado, ripe
½ cup - Red Onion
1 cup - Cilantro
1 cup - Vegan Shredded Cheddar/half mozzarella
1 cup - Cashewmilk Yogurt, Plain Unsweetened - Forager Project
1 - Lime
1 ½ tablespoons - Taco Seasoning - Primal Palate

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 mixing spoons until all pieces are coated in dressing. Serve cold.

Nutrition