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Vegan Taco Pasta Salad

Vegan taco pasta salad features red peppers, sweet corn, protein-packed black beans, cilantro, and noodles tossed in a creamy taco-inspired sauce! Complete your summer bbq or potluck with this delicious oil-free side dish!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings 8 servings
Calories 446kcal

Equipment

  • Large Pan or Bowl
  • Blender
  • Large Pot
  • Medium Blender Cup

Ingredients

Taco Sauce -

Pasta Salad -

  • 1 lb uncooked pasta (use gluten-free noodles if necessary)
  • 1 small onion diced
  • 2 medium red peppers diced
  • (1) 14 oz can black beans (rinsed and drained)
  • (1) 14 oz can corn (rinsed and drained)
  • 1/2 cup fresh cilantro (add more to taste)
  • 1 small lime sliced
  • 1 small jalapeno sliced

Instructions

  • Boil the raw cashews in water for 10 minutes (or soak the cashews in cold water for 2-3 hours) and then drain the water.
  • While the cashews are boiling, cook the pasta in a large pot of boiling, salted water. When the noodles are done cooking, pour the noodles into a large colander, and drain the hot water. Immediately rinse the hot noodles with cold water to stop the cooking process.
  • In a medium-sized blender cup, add the raw cashews, 1 1/2 cups almond milk, 2 tbsp tomato paste, 3 green onions (only the green onions), 2 tbsp taco seasonings, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/4 tsp salt, and 3 tbsp fresh lime juice. Blend until the sauce is smooth and creamy. Add more salt to taste.
  • Add the diced onion, bell peppers, corn, and black beans to a large pan or mixing bowl. Pour the creamy taco sauce over the vegetables and add the cooked noodles to the pan. Toss it well to coat each noodle with sauce
  • Put the pasta in the fridge for 2-3 hours to chill. When you’re ready to serve the pasta, garnish it with fresh cilantro, lime slices, and one sliced and seeded jalapeno.

Notes

  • Soak the cashews for 2-3 hours or boil them for 10 minutes prior to blending so they are easier to blend and digest.
  • Don't use vanilla-flavored almond milk or plant milk that has any added sugar. Use unsweetened plant milk so the creamy taco sauce won't taste sweet.
  • Use noodles that will catch and hold the sauce. I like to use casarecce, cavatappi, shells, macaroni elbows, rotini, or penne pasta.
  • Rinse the pasta with cold water after you drain the hot water. Doing this will stop the cooking process immediately. 
  • Store the leftover pasta in an airtight container in the fridge for 4-5 days or freeze it for a future meal. 

Nutrition

Serving: 1cup | Calories: 446kcal | Carbohydrates: 34g | Protein: 12g | Fat: 23g | Saturated Fat: 14g | Sodium: 987mg | Potassium: 550mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1741IU | Vitamin C: 47mg | Calcium: 48mg | Iron: 4mg