Vegan Taco Pasta Salad (easy!)
A flavor-packed Mexican-inspired taco salad perfect for lunch meal prep or an easy dinner!
Servings 8
Calories 554kcal
Cost $18
Equipment
Ingredients
Avocado Cilantro Dressing
- 2 avocados ripe
- 1 cup cilantro fresh
- 3 limes juiced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoon water
- 2 tablespoon jalapeno juice optional if you want a bit of heat
Taco Pasta
- 16 oz pasta I used rotini shape
- 16 oz french brown lentils cooked can substitute 2 cans black beans
- 1 cup cilantro chopped I use Josie's Organics
- 2 tomatoes diced
- ½ cup red onion diced
- 2 bell peppers diced
- 1 cup corn about 2 cobs
- ¼ cup pickled jalapenos diced can omit for no spice
- 2 teaspoon smoked paprika
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
Instructions
Taco Pasta
- Make pasta, rinse and drain.
- While pasta cooks, saute corn, peppers and onion in a pan until cooked. Add salt + pepper to taste.
- In a large bowl, add the pasta, warmed cooked lentils, cooked veggies, spices, diced tomatoes, jalapeno, cilantro, then mix together.
- Pour dressing over top and enjoy! Leftovers are delicious eaten warm or cold.
Avocado Cilantro Dressing
- Blend all dressing ingredients in a blender and pour over the pasta.
Notes
- Use gluten-free noodles if needed to make this recipe gluten-free.
- If using canned, be sure to rinse and drain your lentils (or black beans) well before.
- If you want no spice, omit the jalapeno juice and pickled jalapenos. If you want more spice, feel free to add more.
Nutrition
Calories: 554kcal | Carbohydrates: 93g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 387mg | Potassium: 652mg | Fiber: 26g | Sugar: 7g | Vitamin A: 2064IU | Vitamin C: 61mg | Calcium: 79mg | Iron: 6mg
