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.
Servings 4 servings
Ingredients
- 2 cups dry fusilli or other spiral pasta
- 1 can black beans drained
- 1 can mixed beans (pinto, black, kidney) drained
- 1 green pepper diced
- 1 corn on the cob kernels cut off
- 1 glove of garlic
- 1 tbsp taco seasoning
- 1 cup cherry tomatoes halved
- Lots of fresh cilantro for garnish
- 1 avocado diced for garnish
- Salt and pepper
- Optional: tortilla chips
For the dressing
- ½ cup whole milk Greek yogurt
- 1 cup fresh cilantro
- 1 clove garlic minced
- 2 limes juiced
Instructions
- Prep: Wash and dry fresh produce. Chop pepper and tomatoes. Drain the beans. Peel garlic. Chop cilantro. Juice the limes. Cut corn off the cob.
- Cook pasta according to package, drain, and return to pot.
- 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.
- Pour bean mixture into the pasta pot, stir and mix. Allow to cool.
- 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.
- Pour dressing and tomatoes into pot and mix to combine.
- Garnish with cilantro and diced avocado. And optional crushed lime tortilla chips!