Delicious Vegetarian Taco Pasta Salad Recipe
Welcome to my kitchen, my fellow foodies! Today, I’m excited to share with you a recipe that has quickly become a staple in my household – the Vegetarian Taco Pasta Salad Recipe. This dish is a delightful fusion of two popular dishes that everyone loves: tacos and pasta salad.
The hearty mix of radiatore (or your pasta choice), black beans, corn, and diced tomatoes with jalapenos makes this dish a fulfilling meal on its own or an excellent side dish for any dinner party. It’s versatile and can be customized to suit anyone’s taste by adding taco seasoning, creamy sour cream, or any other favorite toppings.
What I love most about this Vegetarian Taco Pasta Salad Recipe is that it’s not only delicious but also packed with nutritious ingredients like red onion, garlic, and bell peppers that provide a variety of essential nutrients. It’s an excellent option for vegans and vegetarians who want to indulge in the rich flavors of Mexican cuisine without compromising their dietary beliefs.
So put on those aprons and get ready to create a scrumptious vegetarian taco pasta salad that is sure to become a crowd favorite at your next gathering or family dinner. Trust me; once you try this recipe, you’ll fall in love with it just like I did!
Why You’ll Love This Recipe
Are you looking for a delicious vegetarian meal that is easy and quick to make? Look no further than this Vegetarian Taco Pasta Salad Recipe! With its mix of pasta, beans, veggies, and spices, it’s sure to satisfy your taste buds and keep you feeling full and satisfied.
One reason why you’ll love this recipe is that it’s incredibly versatile. Whether you’re vegetarian, vegan or gluten-free, this recipe has got you covered. You can use any type of pasta you like – radiatore, shells, rotini – whatever your heart desires!
But what really sets this pasta salad recipe apart is its unique blend of taco seasoning and pasta salad. The spicy, smoky flavor of the taco seasoning combined with the creaminess of the sour cream and the tangy flavor of the lime juice adds an irresistible depth to the dish. And with the addition of cherry tomatoes, red onion, bell pepper, corn, and black beans – you’re guaranteed to have a healthy serving of vegetables in every bite.
Not only is it packed with flavor and nutrients, but it’s also super easy to make. With simple instructions like boiling pasta according to package directions and mixing in ingredients in a large bowl, this taco pasta salad is perfect for busy weeknights when cooking dinner can feel like a chore.
So next time you’re looking for a tasty and satisfying vegetarian meal option that’s packed with nutrients and vibrant colors, give this Vegetarian Taco Pasta Salad Recipe a try – trust me, your taste buds will thank you!
Ingredient List
Here are all the ingredients you will need for this vegetarian taco pasta salad recipe:
- 8 ounces radiatore or taco pasta, cooked according to package directions.
- 1 can (15 oz) black beans, drained and rinsed.
- 1 can (15 oz) dark red kidney beans, drained and rinsed.
- 1 can (15 oz) corn, drained.
- 1 cup diced tomatoes with jalapenos.
- 1/2 cup sliced black olives.
- 1 red onion, diced.
- 1 red bell pepper, diced.
- 3/4 cup green onions, sliced.
- 6 oz vegan sour cream or no mayo sour cream alternative.
- 1/4 cup salsa or creamy taco sauce.
- 2 tablespoons taco seasoning.
- 2 tablespoons olive oil.
- Juice of 1 lime.
Optional additions:
- Cherry tomatoes
- Cilantro
Note: If you prefer a gluten-free option, use shells or rotini pasta. Make sure to check the ingredients list for any hidden gluten sources.
The Recipe How-To
Step 1: Boil the Pasta
First, in a large pot of boiling water, cook 8 ounces of radiatore pasta or pasta shells rotini. Cook it according to the package directions until al dente. Rinse it under cold water and drain it well.
Step 2: Prepare Salad Ingredients
Next, gather all your ingredients (8 oz black beans drained and rinsed, 1/2 cup diced red bell pepper, 1/2 cup cooked corn kernels, 1/4 cup chopped fresh cilantro leaves, 1 pint cherry tomatoes halved) for this vegetarian taco pasta salad recipe. In a large bowl mix together the ingredients.
Step 3: Make Creamy Taco Pasta Dressing
While the pasta is boiling, you can prepare the creamy taco pasta dressing. In a small mixing bowl whisk together 1/4 sour cream, 1/4 creamy taco sauce,** and lime juice to taste.
Step 4: Assemble Taco Salad
After draining and cooling the pasta thoroughly, add it to the prepared salad ingredients. Pour in the creamy taco dressing on top of the cooled pasta mixture and toss everything well.
Step 5: Serve
Garnish with sliced green onions and serve to your guests or enjoy your vegetarian taco pasta salad as a light meal anytime!
Substitutions and Variations
The great thing about this vegetarian taco pasta salad recipe is that there are a lot of opportunities to mix it up and make it your own. Here are some substitutions and variations you can try out:
– Make it vegan: This recipe can be made entirely vegan by skipping the sour cream and using vegan taco seasoning.
– Gluten-free option: You can make a gluten-free version of this dish by using gluten-free shells or rotini instead of radiatore pasta.
– Mix up the beans: The recipe calls for dark red kidney beans and black beans, but you could try substituting pinto beans, chickpeas, or any other variety you like.
– Change up the pasta: While radiatore pasta is ideal for holding on to the dressing, you could try making this recipe with any fun-shaped pasta.
– Add some heat: If you like spicy food, add some diced jalapeno to your salad to give it an extra kick.
– More veggies: You can customize the veggies in this salad as much as you want! Try adding diced avocado, shredded carrots, or sliced jalapenos.
– Creamy dressing: Instead of using a salsa or creamy taco dressing, swap them out for a catalina dressing for a sweeter flavor.
With so many options to choose from, this vegetarian taco pasta salad is sure to become a dish you’ll want to make again and again.
Serving and Pairing
The vegetarian taco pasta salad is a delicious and filling dish that can be enjoyed in various ways. The vibrant colors and flavors make it perfect for summertime picnics, potlucks, or backyard barbecues. It’s also an excellent choice for meal prepping since it can be stored in the refrigerator until ready to serve.
To serve this dish, I recommend garnishing the top with chopped green onions and black olives. This not only adds a pop of color but also gives a nice crunch to every bite. It’s best served cold or at room temperature, so be sure to refrigerate it before serving.
When pairing this dish with other foods, I suggest keeping it simple. A side of fresh fruit or a green salad is a great complement to the bold flavors of the taco pasta salad. You could also add some tortilla chips to the side for a crunchy texture.
As for drinks, this dish pairs well with a cold beer or a refreshing glass of iced tea. However, if you prefer non-alcoholic drinks, lemonade or fruit-infused water is a great choice.
Overall, the vegetarian taco pasta salad is a versatile dish that can be served as a main course or as a side dish. With its bold flavors and textures, it’s sure to be a crowd-pleaser wherever it’s served.
Make-Ahead, Storing and Reheating
Ah, leftovers. They are either a blessing or a curse. In the case of this Vegetarian Taco Pasta Salad Recipe, there is no need to worry about boring or unappetizing leftovers. This delicious dish holds up well in storage and tastes just as fantastic the next day.
Make-ahead:
If you plan on making this salad recipe ahead of time, you can save yourself some hassle by prepping all of your ingredients in advance. Cook your taco pasta according to the package directions and store it in an airtight container in the fridge. Dice up your veggies and mix together any sauces (like sour cream or salsa) that you plan on using. Store everything separately and then toss everything together just before serving.
Storing:
To store any leftover vegetarian taco pasta salad, transfer it to an airtight container and refrigerate for up to three days. Make sure to keep it cold until ready to serve again.
Reheating:
There are two ways to reheat this tasty pasta salad – cold or warmed up.
For cold, simply take it out of the fridge, give it a quick mix and enjoy.
To warm, place it in a microwave-safe container and heat for about 30 seconds at a time until heated through. Be sure not to overheat as it could become soggy.
This recipe is so versatile – it can be served as an appetizer, side dish or even a main course. So make enough so that you have plenty of leftovers for enjoyment later!
Tips for Perfect Results
To make the perfect vegetarian taco pasta salad recipe, I have some tips that will help you get the best results. First and foremost, it is essential to cook the pasta according to the package directions. Overcooked or undercooked pasta can ruin the texture of the dish. When cooking it, make sure to salt the water well to give the pasta some flavor.
Another tip is to let the cooked pasta cool down before mixing it with the other ingredients. It’s best to rinse it with cold water to stop the cooking process and prevent it from sticking together. Once you drain out all of the water, spread it out on a large baking sheet to dry out for a few minutes.
You also want to make sure you mix all of the ingredients thoroughly so that every bite has a burst of flavor. Toss them well until everything is well coated in dressing and spices.
If you want to make this dish gluten-free, use gluten-free pasta shells or rotini instead of radiatore. You can also add ground beef taco seasoning if you want to make it non-vegetarian.
Finally, keep in mind that this salad tastes best when served at room temperature. If you store it in the refrigerator, take it out about 30 minutes before serving it so that all of its flavors meld together perfectly.
By following these tips, you will achieve a delicious vegetarian taco pasta salad every time!
Bottom Line
So there you have it, the delicious Vegetarian Taco Pasta Salad recipe that’s perfect for your next meal or gathering. Not only is this recipe easy to make, but it’s colorful and full of flavorful ingredients that are sure to delight. Whether you’re vegetarian, vegan or gluten-free, this dish is suitable for all dietary requirements.
What’s great about this recipe is that it’s versatile, and substitutions can be made according to taste or preference. You can add more veggies like zucchini, carrots or roasted sweet potatoes to make it healthier. Or, you can use different types of beans like pinto, Lima or chickpeas. The possibilities are endless!
Also, this recipe is perfect for meal prep because it can be stored in the fridge for 3-4 days and still tastes amazing! Whether you’re meal prepping or just looking for a quick and easy lunch, the Vegetarian Taco Pasta Salad recipe is definitely worth trying.
Lastly, what makes this recipe stand out is that it’s a healthier alternative to traditional taco salads that contain processed meats and dressings. So instead of using Catalina dressing, opt for fresh lime juice and olive oil. This way, you’re not only avoiding unnecessary calories, but you’re also making a conscious effort towards living a healthier lifestyle.
In conclusion, if you’re looking for a satisfying meal that’s both healthy and delicious, give the Vegetarian Taco Pasta Salad recipe a try. Trust me; your taste buds will thank you later!
Vegetarian Taco Pasta Salad Recipe
Ingredients
- 1 (18 ounce) package radiatore, cooked and drained
- 1 (16 ounce) bottle ranch dressing
- 1 (1 1/4 ounce) envelope of hot and spicy taco seasoning mix
- 1/4 cup Italian dressing (I use Paul Newmans Own Family)
- 1 teaspoon jalapeno, seeded and chopped
- dried chipotle powder
- 2 (15 ounce) black beans (rinsed and drained)
- 2 (15 ounce) dark red kidney beans (rinsed and drained)
- 2 (15 ounce) corn (drained)
- 3 -4 green onions, chopped
- 1/2 red bell pepper, chopped
- 2 teaspoons garlic
- 1/4 red onion, chopped
- Mexican blend cheese (I use sargentos)
- 2 (15 ounce) cans diced tomatoes with jalapenos (drained and squeezed)
- black olives (optional. amount according to taste) (optional)
Instructions
- Placed cooked radiatore in large bowl and add black beans, kidney beans, corn, green onions, red bell pepper, garlic and red onion, tomatoes, Black olives if your using them.
- Sauce:
- in a bowl mix the ranch dressing, taco seasoning mix, Italian, jalapenos. Mix thourghly. I sprinkle the chipotle seasoning to taste.
- pour sauce over the pasta bowl, add the cheese to your liking and stir till well coated.
- Chill for 1 hour -- although this is better the more it ages so can be made a day or two ahead.
- Note: You will probably have more dressing than you need, I used it as a dip with chips and cheese -- Yummy!
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.