VEGGIE TACO PASTA SALAD

This taco pasta salad is an easy and filling dinner or side dish to take to a summer bbq or picnic. Filled with pasta, beans, tofu taco filling, corn, fresh cilantro, tomatoes and topped with a delicious creamy dressing made with lime, salsa and dairy free sour cream.

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PREP TIME 10 min

– 1 pound rotini pasta – 1 can black beans (drained and rinsed) – ½ cup corn – ½ cup tomatoes (diced) – 1 avocado (optional) – ½ red onion (diced) - Tofu taco filling – 1 cup dairy free sour cream – 1 lime (juiced) – 2 tablespoons salsa – 1 teaspoon garlic powder – ¼ teaspoon salt

Cook Time: 12 Min

Ingredients

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1

1

Boil the pasta water and cook the pasta, following the directions on the pasta package. Strain and set aside

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Boil the pasta

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2

2

While the pasta is boiling, make the tofu ground beef. Heat a skillet on medium low heat. Add the oil and saute tofu with taco seasoning. Add a splash or two of water. 

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Make taco filling

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3

3

In a small mixing bowl, add the sour cream, lime juice, salsa, garlic powder and salt and stir well.

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Make the dressing

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4

4

In a large mixing bowl, mix everything together. Drizzle over the sour cream dressing and stir well. Taste and add more salt if needed. 

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Mix

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RECIPE TIPS

-Feel free to add in some dairy free cheddar cheese shreds, black olive slices, iceberg lettuce or crushed tortilla chips. This lasts in an airtight container in the fridge for five days.

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Maria Rose is a cat mom, fantasy book addict and recipe developer of Damn Tasty Vegan.