Vegetarian Taco Pasta Salad
"It is packed with flavor and proteins, but without the meat. All you need to do is to cook some pasta, make a dressing and throw some everyday ingredients all together. The dressing features taco seasoning (I like to use spicy version as if Austin is not hot enough still), Italian dressing, and ranch dressing, plus some freshly chopped jalapeños. Interesting combination, right? I call it Italian-Mexican fusion dressing, which is THE thing that makes this pasta salad so delicious that I somehow always find my mouth full while putting it all together."
NotesYou will probably have more dressing than you need. The remaining dressing can be used for another salad or simply enjoy it as a dip.
This pasta salad can be chilled in the fridge for up to one week.
Recipe adapted from Food.com.
Why You'll Love This Recipe
We absolutely love this Vegetarian Taco Pasta Salad recipe! It's the perfect dish for when you're craving something flavorful and satisfying, but want to skip the meat. The combination of taco seasoning, Italian dressing, ranch dressing, and jalapeños creates a unique and delicious flavor profile that we can't get enough of.
One of the best things about this recipe is how easy and quick it is to make. You simply cook some pasta, whip up the dressing, and combine it all together with some everyday ingredients. It's a no-fuss meal that's perfect for a busy weeknight or a casual gathering with friends.
Not only is this pasta salad incredibly tasty, but it's also packed with proteins from the beans and cheese. It's a great option for vegetarians or anyone looking to incorporate more plant-based protein into their diet.
We also love how versatile this recipe is. You can easily customize it to suit your taste preferences by adding in your favorite veggies or toppings. It's a great way to use up any leftover ingredients you have in your fridge and make a delicious and satisfying meal.
So next time you're looking for a flavorful and satisfying vegetarian dish, give this Vegetarian Taco Pasta Salad a try. We guarantee you'll love the Italian-Mexican fusion dressing and find yourself reaching for seconds!
Serves8 People
Preparation Time20 min
Cooking Time10 min
Ingredients
- 1 (16 ounce) package rotini, cooked and drained
- 2 teaspoons minced garlic
- 1/4 cup red onion, thinly sliced
- 1 red bell pepper, chopped
- 1 pint cherry tomatoes, halved
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) dark red kidney beans, rinsed and drained
- 1 (15 ounce) corn, drained
- 3-4 stalks green onion, chopped
- 1 cup Mexican blend cheese (or more)
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Cook pasta according the package instruction. Drain, rinse in cold water, drain again.
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While the pasta is cooking, make the dressing by mixing all dressing ingredients in a medium bowl. Set aside.
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Place cooked pasta in a large mixing bowl. Add garlic, onion, bell pepper, tomatoes, black beans, kidney beans, corn, and green onions.
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Pour the dressing over pasta (1 cup at a time) and add cheese to your liking. Mix thoroughly. Taste, add more dressing if desired.
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Cover and chill in the fridge for an hour.