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Ultimate Vegan Taco Pasta Salad for Summer Cookouts

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5 from 1 review

This Vegan Taco Pasta Salad is the perfect gluten-free and dairy-free twist on a classic taco salad! Made with gluten-free rotini pasta, black beans, avocado, cherry tomatoes, bell peppers, and vegan cheddar, it’s tossed in a creamy dairy-free sour cream taco dressing and topped with crunchy vegan cheese chips. A quick and easy plant-based side dish or light meal for summer cookouts, Taco Tuesday, or meal prep!

  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x

Ingredients

For the Salad:

  • 8 oz gluten-free rotini pasta

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 cup cherry tomatoes, halved

  • 1/2 red onion, finely chopped

  • 2 cup shredded iceberg lettuce

  • 2 avocado, diced

  • 1 cup vegan cheddar shreds

  • 1 cup crushed dairy-free cheese chips (plus more for topping)

For the Creamy Taco Dressing:

  • 1 cup vegan sour cream

  • 1 fresh squeezed lime

  • 1 tablespoon olive oil

  • 2 tablespoon taco seasoning (store-bought or homemade)

  • 1 teaspoon maple syrup

  • Salt and pepper, to taste

Instructions

  1. Cook the Pasta
    Bring a pot of salted water to a boil and cook gluten-free pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely. Set aside.

  2. Make the Dressing
    In a small bowl or jar, whisk together vegan sour cream, lime juice, olive oil, taco seasoning, and maple syrup. Season with salt and pepper to taste. Set aside.

  3. Prep the Veggies
    Dice the avocado, chop the cherry tomatoes, and red onion. Shred the lettuce and rinse the black beans.

  4. Assemble the Salad
    In a large mixing bowl, combine the cooled pasta, black beans, cherry tomatoes, red onion, avocado, lettuce, and vegan cheddar shreds.

  5. Add Dressing
    Pour the creamy taco dressing over the salad. Toss gently to combine and coat all ingredients evenly.

  6. Add the Crunch
    Sprinkle in crushed dairy-free cheese chips and mix lightly. Reserve a handful for topping.

  7. Serve & Enjoy
    Serve immediately or chill for 20–30 minutes to let the flavors meld. Top with extra crushed chips just before serving.

Equipment

  • Author: Lindsey
  • Prep Time: 15 minutes
  • Category: main dish, side dish, lunches
  • Diet: Vegan

Find it online: https://ourplantbasedfamily.com/ultimate-vegan-gluten-free-taco-pasta-salad/