This lightened up vegetarian taco pasta salad is made with beans instead of beef and packs in tons of superfoods from avocado, tomatoes, and a fresh cilantro dressing.

This vegetarian taco pasta salad is packed with good nutrition!

Classic taco pasta salad recipes call for ground beef, heavy bottled dressings, chips, sour cream, and lots and lots of cheese.

While they taste delicious, they come with a lot of saturated fat and lack in vegetables and fiber.

This lightened up vegetarian version packs in superfoods and tons of Mexican flavor with a much healthier spin.

Good nutrition comes from beans, corn, peppers, and cherry tomatoes, plus cilantro and avocado. Talk about a variety of antioxidants!

We all know the benefits of beans: high in fiber, with a protein and antioxidant boost, and great for heart health.

Taco Pasta Salad With Beans

The creamy dressing is made with yogurt, fresh lime juice, garlic, and lots of fresh cilantro. It’s great on everything!

This dish makes an excellent side dish at a BBQ or summer party.

It’s great to make ahead and serve alongside burgers or other potluck favorites.

Just be sure to wait to add garnishes until you’re ready to serve.

You can also make this for a week of delicious lunches.

With protein from beans, pasta, and Greek yogurt, plenty of filling fiber, and some fat from the avocado, it’s filling and satisfying.

Toss in some leftover chicken or ground turkey for extra protein.

Taco Pasta Salad Recipe

I pulled in many of my favorite Mexican ingredients, from cilantro to lime to avocado, but feel free to mix and match any you love.

Want more spice? Add jalapeños! Love salsa or scallions – top the finished dish with those or stir them in with the dressing.

Add a dollop of real sour cream for a little extra richness. I finished my dish with some lime tortilla chips – the bit of crunch hits the spot!

Ingredients

2 cups dry fusilli (any short / spiral pasta will work)
1 can black beans
1 can mixed beans (I used a mix of pinto, black, and kidney. You can use all black beans if you like.)
1 green pepper (any color of bell pepper works)
1 corn on the cob (or half a cup of frozen corn, thawed)
1 glove of garlic
1 tbsp taco seasoning
1 cup cherry tomatoes
1/2 cup fresh cilantro
1 avocado
Salt and pepper
Optional: tortilla chips

For the sauce

½ cup whole milk Greek yogurt
1 cup fresh cilantro
1 clove garlic
2 limes

Instructions

Prep ingredients

Wash and dry fresh produce. Chop pepper and tomatoes. Pour beans into a colander, drain and rinse with cold water.

Peel garlic and mince in a garlic press. Chop cilantro. Juice the limes. Cut corn off the cob.

Cook pasta

Cook pasta according to package, drain, and return to pot.

Sauté beans and veggies

Add a drizzle of olive oil to a pan and add minced garlic. Cook until browned.

Add beans, green pepper, corn, and taco seasoning.

Stir to mix and season with salt and pepper.

Cook 5 minutes, until peppers are soft.

Mix everything together and allow to cool

Pour bean mixture into the pasta pot, stir and mix. Allow to slightly cool.

Make the dressing

Meanwhile, make the dressing: Add yogurt through lime juice to a food processor and run until well combined.

Season with the remaining ½ teaspoon salt and a few grinds of pepper.

Mix dressing and tomatoes in with pasta mixture.

Pour dressing and tomatoes into pot or a large bowl and mix to combine.

Garnish with cilantro, avocado, and crushed chips, if having

Garnish with cilantro and diced avocado. And optional crushed lime tortilla chips!

Tips For How To Make Taco Pasta Salad

Blending dressing

You can use a high-speed blender or a food processor. You can leave some bits of cilantro too.

I prefer to put my garlic through a garlic press before adding in the off chance that the blender doesn’t totally blend it. No one wants a chunk of garlic in their mouth!

Making ahead

Because fresh cilantro, avocado and tortilla chips won’t last, save these as garnishes to add when you’re ready to serve.

Lime juice will extend the life of avocado if you’d like to add and mix in before a potluck. Enjoy cold pasta salad or heat it up!

Freshen with lime juice

If you’re making this a day in advance, add some extra fresh lime juice with the garnishes to moisten the pasta and freshen it up.

Ingredient Variations

Add in some sliced black olives if you love ’em!
Add in some sliced scallions or green onion
Crush Red Hot Blues on top – the best spicy chips ever!
Drizzle with hot sauce
Stir in salsa – stir salsa in with the dressing
Add pickled jalapeños – chop them or leave them whole.
Use fresh jalapeños – chop them raw and mix with the green peppers.
Mix in cheddar shredded cheese – grate it yourself for maximum flavor and sprinkle in!

Print Pin

Taco Pasta Salad

This lightened up vegetarian taco pasta salad is made with beans instead of beef and packs in tons of superfoods from avocado and tomatoes to a fresh cilantro dressing.

Course Dinner, Lunch, Pasta, Salads, Side Dish

Cuisine Mexican

Keyword avocado, bell pepper, cilantro, corn, Mexican, pasta salad, tomatoes

Prep Time 10

Cook Time 10

Total Time 25

Servings 4 servings