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Taco Pasta Salad

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We’re always looking for new, creative ways to enjoy our favorite dishes. This Taco Pasta Salad by Desiree of ICanYouCanVegan is a delicious vegan take on tacos that’s packed with up to 21g of plant-based protein per serving thanks to Ancient Harvest Chickpea Elbows.

Prep Time: 15 minutes
Total Time: 19 minutes

Ingredients

  • 1 box Ancient Harvest Gluten Free Elbow Pasta
  • 1 can black beans, rinsed and drained
  • 1 cup canned corn (or more if you’d like)
  • ½ medium red onion diced
  • ⅓ cup chopped cilantro (plus more for garnish)
  • 1 cup halved cherry tomatoes
  • 1-2 avocados, diced
  • 1 tbsp taco seasoning

Avocado Lime Dressing

  • ½ medium ripe avocado
  • 1 tbsp lime juice
  • ¼ tsp salt
  • ½ tbsp agave
  • ¼ cup cilantro
  • ½ cup almond milk
  • ½ tsp garlic
  • black pepper to taste

Directions

  1. Bring a medium sized pot of water to a boil. Once boiling add in one box of Gluten Free Elbow Pasta and let cook for 3.5-4 minutes. Stir consistently.
  2. Once the noodles have finished cooking, drain the pasta and rinse with cold water. Transfer the noodles to a large mixing bowl.
  3. Using a blender, combine the ingredients for the Avocado Lime Dressing. Set aside.
  4. Add in all other remaining pasta salad ingredients in addition to the dressing and combine until well mixed. Garnish with cilantro. Tip: Stir gently to help the pasta maintain its shape
  5. Serve immediately at room temperature or chill for 1-2 hours in the refrigerator and then serve. Enjoy!
Servings: 4