Forktionary

Vegetarian Taco Pasta Salad Recipe

Craving a vibrant, flavor-packed salad that the whole family will devour? Look no further! This Vegetarian Taco Pasta Salad is a game-changer. Bursting with the deliciousness of taco seasoning, creamy ranch, and colorful veggies, it's a fiesta in every bite. Perfect for potlucks, weeknight dinners, or meal prepping, this recipe gets even BETTER the longer it sits (make it a day or two ahead!). Easily customizable to your spice preference – use regular taco seasoning and omit the jalapeños for a milder version. Get ready for rave reviews!

Prep Time 20 mins
Cook Time 30 mins
Calories 602 kcal
Protein 39g
Rating 4.8 (4 Reviews)
Vegetarian Taco Pasta Salad 21

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegetarian Taco Pasta Salad

  • 1 pound radiatore pasta
  • 1 cup ranch dressing
  • 2 tablespoons taco seasoning mix
  • 1 tablespoon Italian seasoning
  • 1-2 jalapenos, finely minced (optional)
  • 1/2 teaspoon chipotle seasoning
  • 1 (15-ounce) can black beans
  • 1 (15-ounce) can kidney beans
  • 1 cup frozen corn
  • 1/2 cup chopped green onions
  • 1/2 cup chopped red bell pepper
  • 2 cloves minced garlic
  • 1/2 cup chopped red onion
  • 1 cup shredded cheddar cheese
  • 1 cup chopped tomatoes
  • 1/2 cup sliced black olives (optional)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Vegetarian Taco Pasta Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Vegetarian Taco Pasta Salad

  1. Cook 1 pound radiatore pasta according to package directions. Drain and set aside to cool slightly.
  2. In a large bowl, combine the cooked pasta with 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can kidney beans (rinsed and drained), 1 cup frozen corn (thawed), 1/2 cup chopped green onions, 1/2 cup chopped red bell pepper, 2 cloves minced garlic, 1/2 cup chopped red onion, 1 cup chopped tomatoes, and 1/2 cup sliced black olives (optional).
  3. **Make the Sauce:** In a medium bowl, whisk together 1 cup ranch dressing, 2 tablespoons taco seasoning (hot & spicy or regular), 1 tablespoon Italian seasoning, and 1-2 jalapeños, finely minced (optional).
  4. Add 1/2 teaspoon chipotle seasoning (or to taste) to the sauce and mix thoroughly.
  5. Pour the sauce over the pasta mixture. Add 1 cup shredded cheddar cheese (or your preferred cheese) and stir gently until everything is well coated.
  6. Refrigerate for at least 1 hour to allow flavors to meld. Even better if made a day or two in advance!

Nutrition Information (Approximate per serving)

Sodium

41 g

Sugar

27g

Fat

18g

Carbs

27g

Recipe Categories (Choose a category and find related recipes!)

Salads Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins Bean & Lentil Recipes The Americas American Mexican Healthy Vegetarian Summer Recipes Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Salads Pasta Mexican Easy Vegetarian Dietary Low Cholesterol Healthy 2 Low In Something Pasta Rice And Grains