Creamy Vegetarian Taco Pasta Salad Food
CREAMY VEGETARIAN TACO PASTA SALAD
I kinda fudged this recipe while using the stuff in my fridge for a side dish to make and take to a pig roast. I didn't use meat since the pork at the roast was the star of the show, but I'm sure you could cook up some taco flavored beef or chicken to add to this for a heartier salad. You can also adjust the temp of the salsa or use spicy taco seasoning to add a little more heat (I used medium since the kids were eating it and no one complained).
Provided by PSU Lioness
Categories Southwestern U.S.
Time 20m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. When done, drain and rinse with cold water to stop it from cooking further.
- While the pasta is cooking, mix sour cream, mayonnaise, taco seasoning and salsa in a medium sized bowl.
- Place cooked pasta in a large bowl (I used the bowl that I am going to use to serve it) and add corn, black beans, and olives (if using). Stir to combine.
- If serving immediately, go to the next step. If you are making ahead of time, cover the pasta mixture and sauce mixture in their separate bowls and keep in the fridge overnight or until you are ready to serve it (plus, this seems to make the sauce taste better).
- About a half hour before serving (but probably not more than 2 hours before), add the shredded cheese to the pasta mixture and stir to combine.
- Pour the sauce mixture overall and stir until well coated.
- Serve with shredded lettuce and Doritos or tortilla chips to crush over the top of the salad. You can also stir these items in, but they get soggy and don't make for great leftovers.
Nutrition Facts : Calories 167.4, Fat 3.8, SaturatedFat 2.1, Cholesterol 10, Sodium 237, Carbohydrate 27.1, Fiber 2.9, Sugar 2.2, Protein 6.9
VEGETARIAN TACO PASTA SALAD
I wanted a salad like this but couldn't really find anything that fit the bill and decided to create one...this is it! The kids eat it like crazy! A really good taco pasta salad without meat...you could add it if you wanted to...but why when this is sooo tasty!! Please note that this salad gets better if made the day or even two before. If you don't like spicy you can use regular taco seasoning instead of the hot and spicy, and leave out the jalapenos. Not really sure how long to make this so it's a guess but that doesn't include the chilling time.
Provided by Thea
Categories Mexican
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Placed cooked radiatore in large bowl and add black beans, kidney beans, corn, green onions, red bell pepper, garlic and red onion, tomatoes, Black olives if your using them.
- Sauce:.
- in a bowl mix the ranch dressing, taco seasoning mix, Italian, jalapenos. Mix thourghly. I sprinkle the chipotle seasoning to taste.
- pour sauce over the pasta bowl, add the cheese to your liking and stir till well coated.
- Chill for 1 hour -- although this is better the more it ages so can be made a day or two ahead.
- Note: You will probably have more dressing than you need, I used it as a dip with chips and cheese -- Yummy!
Nutrition Facts : Calories 602, Fat 23.2, SaturatedFat 3.6, Cholesterol 12.5, Sodium 992, Carbohydrate 83.3, Fiber 13.8, Sugar 6.9, Protein 19.7
VEGETARIAN TACO SALAD
This recipe is from the www.sparkrecipes.com website. Posted by LBBROCK195 - "This is another easy, versatile recipe that I use often. I call for canned beans in my recipes, but I like the taste of home cooked beans. If you have a crock pot, there is no reason why you can't have home cooked beans too."
Provided by senseicheryl
Categories Lunch/Snacks
Time 15m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat and slightly mash beans in a skillet.
- Spoon 1/2 cup beans into taco shells. Add a tablespoon of sour cream and a tablespoon of salsa.
- Mound on lettuce, tomato, and a tablespoon of grated cheese. Top with taco sauce.
Nutrition Facts : Calories 370.6, Fat 8.5, SaturatedFat 1.9, Cholesterol 5.8, Sodium 821, Carbohydrate 58.3, Fiber 13.5, Sugar 8.2, Protein 18.4
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- To make the pasta salad and assemble: If you want to grill the corn (therefore, you won't be using thawed frozen corn or canned corn), heat a grill to medium-high and cook the corn for 8 to 10 minutes, turning it every few minutes. Once it starts to char/brown on all sides, remove it from the grill and let it cool for 10 minutes. Slice the corn off the cob with a sharp knife while holding it perpendicular to the counter.
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