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

Cook Time 10

Chilling Time 2

Total Time 2 25

Servings servings

Calories 446kcal

Author Stacey Eckert

Equipment

Large Pan or Bowl
Blender
Large Pot
Medium Blender Cup

Ingredients

Taco Sauce -

1 cup raw cashews (pre-soaked or boiled)
1 ½ cups unsweetened almond milk
2 tbsp tomato paste
4 tbsp fresh lime juice (about 2 medium limes)
3 green onions (only the green part)
2 tbsp salt-free taco seasoning
1 tsp smoked paprika
1 tsp cumin
½ tsp garlic powder
¼ tsp himalayan pink sea salt (add more to taste)
¼ tsp black pepper

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)
½ 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 ½ 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, ½ tsp garlic powder, ¼ tsp black pepper, ¼ 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