Creamy Taco Pasta Salad Recipe
This Creamy Taco Pasta Salad recipe is loaded with Mexican flavors! It is comforting, filling, and ready in no time. The creamy dressing is made with dairy-free mayo, zesty lime juice, and taco seasoning. This salad is perfect for meal prepping, easy weeknight dinners, and even bringing to your next party!
Servings: 6 servings
Equipment
- pot to cook pasta, bowl for the salad and dressing, sieve to drain cans, knife to cut onion, spoon to stir salad
Ingredients
Salad ingredients
- 250 grams cooked macaroni, or other pasta of choice (8.8 oz)
- 1 can corn drained
- 1 can black beans drained
- 250 grams halved cherry tomatoes (8.8 oz)
- 80 grams black olives
- 1 ripe sliced avocado
- ½ chopped red onion
- ¼ bunch freshly chopped cilantro
- 100 grams dairy-free cheese shreds (3.5 oz)
Creamy salad dressing
- 100 grams dairy-free mayo*
- juice of a lime
- 1 tablespoons Taco seasoning more to taste if needed
Instructions
- Bring water in a pot to a boil. Once the water is boiling, add salt and then pasta. Cook it until al dente, then drain and rinse with cold water.
- In a big salad bowl add all ingredients: cooked pasta, corn, black beans, cherry tomatoes, olives, avocado, red onion, cilantro and cheese shreds.
- To prepare the creamy dressing whisk together mayo, lime juice, and taco seasoning in a separate smaller bowl. Once combined add to the rest of your salad and toss until all salad ingredients are covered. Enjoy!
Video
Notes
*What Mayo should I use? You can use any variety you like best, such as a store-bought variety, or homemade. This vegan oil-free mayo recipe is packed with protein, super healthy, affordable and so easy to make.