Taco Pasta Salad
Looking to spice up your pasta salad game? Enjoy the spicy, meat-free flavors of a great taco in an awesome picnic taco pasta salad!
Equipment
- Medium pot
- Strainer
- Medium mixing bowl
Ingredients
- 1 cup canned black beans drained
- 1 cup meat-free crumbles (I used Boca)
- 1 cup whole wheat rotini dry
- 2 large roma tomatoes
- 2 large green onions
- 1 large jalapeño
- 2 oz colby jack cheese cubed
- 1 tbsp fresh lime juice
- 1 tsp dried cilantro
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp cayenne powder
- ½ tsp garlic powder
- ½ tsp turmeric
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Boil the rotini to al dente. Then drain and rinse in cold water.
- Heat the meatless crumbles for about 30 seconds in the microwave to defrost but not heat through. Season with cilantro, paprika, garlic powder, cayenne, cumin, turmeric, salt and pepper.
- Drain and rinse your canned black beans.
- Dice the tomatoes. Mince the jalapeños. And slice the green onion.
- Add the pasta, seasoned meatless crumbles, black beans, and vegetables to your medium mixing bowl with the lime juice drizzled over top. Toss to combine.
- Chill until ready to serve.