Vegetarian Taco Pasta Salad Recipes

CREAMY VEGETARIAN TACO PASTA SALAD

Creamy Vegetarian Taco Pasta Salad image

I kinda fudged this recipe while using the stuff in my fridge for a side dish to make and take to a pig roast. I didn't use meat since the pork at the roast was the star of the show, but I'm sure you could cook up some taco flavored beef or chicken to add to this for a heartier salad. You can also adjust the temp of the salsa or use spicy taco seasoning to add a little more heat (I used medium since the kids were eating it and no one complained).

Provided by PSU Lioness

Categories Southwestern U.S.

Time 20m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces spiral shaped pasta
1 cup light sour cream
1/2 cup mayonnaise
1 cup salsa
1 (1 ounce) envelope taco seasoning
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can corn, drained
1 (8 ounce) can sliced black olives, drained (optional)
1 cup shredded cheddar cheese or 1 cup shredded Mexican blend cheese
chopped lettuce, for serving
Doritos or regular tortilla chips, for serving

Steps:

Cook pasta according to package directions. When done, drain and rinse with cold water to stop it from cooking further.
While the pasta is cooking, mix sour cream, mayonnaise, taco seasoning and salsa in a medium sized bowl.
Place cooked pasta in a large bowl (I used the bowl that I am going to use to serve it) and add corn, black beans, and olives (if using). Stir to combine.
If serving immediately, go to the next step. If you are making ahead of time, cover the pasta mixture and sauce mixture in their separate bowls and keep in the fridge overnight or until you are ready to serve it (plus, this seems to make the sauce taste better).
About a half hour before serving (but probably not more than 2 hours before), add the shredded cheese to the pasta mixture and stir to combine.
Pour the sauce mixture overall and stir until well coated.
Serve with shredded lettuce and Doritos or tortilla chips to crush over the top of the salad. You can also stir these items in, but they get soggy and don't make for great leftovers.

Nutrition Facts : Calories 167.4, Fat 3.8, SaturatedFat 2.1, Cholesterol 10, Sodium 237, Carbohydrate 27.1, Fiber 2.9, Sugar 2.2, Protein 6.9

VEGETARIAN TACO PASTA SALAD

Vegetarian Taco Pasta Salad image

I wanted a salad like this but couldn't really find anything that fit the bill and decided to create one...this is it! The kids eat it like crazy! A really good taco pasta salad without meat...you could add it if you wanted to...but why when this is sooo tasty!! Please note that this salad gets better if made the day or even two before. If you don't like spicy you can use regular taco seasoning instead of the hot and spicy, and leave out the jalapenos. Not really sure how long to make this so it's a guess but that doesn't include the chilling time.

Provided by Thea

Categories Mexican

Time 30m

Yield 12-14 serving(s)

Number Of Ingredients 16

Ingredients

1 (18 ounce) package radiatore, cooked and drained
1 (16 ounce) bottle ranch dressing
1 (1 1/4 ounce) envelope of hot and spicy taco seasoning mix
1/4 cup Italian dressing (I use Paul Newmans Own Family)
1 teaspoon jalapeno, seeded and chopped
dried chipotle powder
2 (15 ounce) black beans (rinsed and drained)
2 (15 ounce) dark red kidney beans (rinsed and drained)
2 (15 ounce) corn (drained)
3 -4 green onions, chopped
1/2 red bell pepper, chopped
2 teaspoons garlic
1/4 red onion, chopped
Mexican blend cheese (I use sargentos)
2 (15 ounce) cans diced tomatoes with jalapenos (drained and squeezed)
black olives (optional. amount according to taste) (optional)

Steps:

Placed cooked radiatore in large bowl and add black beans, kidney beans, corn, green onions, red bell pepper, garlic and red onion, tomatoes, Black olives if your using them.
Sauce:.
in a bowl mix the ranch dressing, taco seasoning mix, Italian, jalapenos. Mix thourghly. I sprinkle the chipotle seasoning to taste.
pour sauce over the pasta bowl, add the cheese to your liking and stir till well coated.
Chill for 1 hour -- although this is better the more it ages so can be made a day or two ahead.
Note: You will probably have more dressing than you need, I used it as a dip with chips and cheese -- Yummy!

Nutrition Facts : Calories 602, Fat 23.2, SaturatedFat 3.6, Cholesterol 12.5, Sodium 992, Carbohydrate 83.3, Fiber 13.8, Sugar 6.9, Protein 19.7

VEGAN TACO SALAD

Vegan Taco Salad image

The best salads are made with ingredients that have different textures and complementary flavors. In this vegan taco salad, you'll love the crunch of the tortilla chips with the sweet, crisp lettuce and "meaty" crumble mixture. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 tablespoon canola oil
1 medium sweet red pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 package (12 ounces) frozen vegetarian meat crumbles
1-1/2 cups salsa, divided
1 tablespoon chili powder
1 teaspoon ground cumin
8 cups torn romaine
1 can (15 ounces) black beans, rinsed and drained
1 cup coarsely crushed tortilla chips
1 cup frozen corn, thawed
2 roma tomatoes, chopped
1/4 cup chopped fresh cilantro
1 medium ripe avocado, peeled and cubed
1/4 cup vegan ranch salad dressing
Lime wedges, optional

Steps:

In a large skillet, heat oil over medium heat. Add pepper and onion; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in crumbles, 3/4 cup salsa, chili powder and cumin; cook and stir until heated through, 3-5 minutes., In a large bowl, combine lettuce, beans, tortilla chips, corn, tomato, avocado, cilantro and crumble mixture. Combine remaining salsa and vegan ranch, poor over salad and toss to coat. If desired, serve with lime wedges.

Nutrition Facts : Calories 354 calories, Fat 15g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 807mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein. Diabetic Exchanges

VEGETARIAN TACO SALAD

Vegetarian Taco Salad image

The cute tortilla bowls that hold this Southwestern salad are a snap to bake int the oven. We use canned beans that include hot spices to punch up the flavor. -Susan LeBrun of Sulphur, Louisiana

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

4 whole wheat tortillas (8 inches)
6 cups shredded romaine
1/2 cup canned pinto beans, rinsed and drained
1 small tomato, chopped
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup chopped green onions
2 tablespoons sliced ripe olives, drained
Sliced jalapeno peppers, optional
DRESSING:
1/2 cup fat-free sour cream
2 tablespoons fat-free ranch salad dressing
1 teaspoon taco seasoning
1/4 teaspoon hot pepper sauce, optional

Steps:

Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets. , Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks., In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls.

Nutrition Facts : Calories 257 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 485mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges

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