Can I make vegan cold pasta salad ahead of time?

Yes, this pasta salad works well for meal prep. Store it in an airtight container in the fridge and stir before serving. For the best texture add avocado, cherry tomatoes, or crunchy toppings right before eating.

Can I make this gluten-free?

Yes, use your favorite gluten-free short pasta. Cook it just until al dente, then rinse it under cold water after draining. Drain the pasta well so as not to add excess liquid to the pasta salad.

Is this taco pasta salad spicy?

That depends on the salsa and taco seasoning you use. For a mild pasta salad, use mild salsa. For more heat, use spicy salsa, a pinch of cayenne pepper, or add diced jalapeño.

Can I make the dressing without cashews?

To make the dressing without cashews, I tested using a 1/3 cup of plant-based mayo for a nut-free option. Whisk together 1/3 cup of plant-based mayo with the remaining dressing ingredients, but do NOT add the water. The flavor will be a little different, so taste and adjust the lime juice, salt, and seasonings as needed.

Creamy Vegan Taco Pasta Salad - Three Little Chickpeas

Description

This creamy vegan taco pasta salad is an easy noodle salad with black beans, sweet corn, and a tangy salsa-lime cashew dressing. It’s simple, flavorful, and packed with taco-inspired flavor without using dairy or mayo.

Ingredients

Scale

8 ounces (227 grams) uncooked pasta
1 can (15.25 ounces/432 grams) black beans, drained and rinsed
1 cup (140 grams) frozen roasted corn, thawed

Dressing

1/2 cup (60 grams) raw cashews, soaked and drained *see note below
1/4 cup (66 grams) mild chunky salsa
3 tablespoons water
2 tablespoons fresh lime juice
2 teaspoons taco seasoning
2 teaspoons nutritional yeast
1/4 teaspoon salt, or to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta according to the package instructions, to al dente. When it’s done cooking, drain and rinse under cool water to cool off. Drain well and set aside.
While the pasta is cooking, blend the cashews, salsa, water, lime juice, taco seasoning, nutritional yeast, and salt in a small blender.
To a large bowl, add the cooked pasta, drained black beans, corn, and dressing. Gently toss to coat the pasta with the dressing.
Serve immediately at room temperature or chill and serve later.

Notes

*Soak the cashews overnight in water, covered by about 1 inch, then drain before using. For a quicker option, pour boiling water over the cashews and soak for about 20 to 30 minutes, or longer if you don’t have a high-speed blender.

Adjust the salt in the recipe to your preferences, depending on whether you salt the pasta cooking water and if your taco seasoning is salty.

Adjust the water in the recipe based on how thick or thin your salsa is. The dressing should pour out of the blender slowly with some help from a spoon.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: main course
Method: stovetop
Cuisine: american, mexican inspired