Taco Pasta Salad [Without Meat]

5 from 45 votes

This taco pasta salad combines favorite taco fillings with hearty pasta in a simple, satisfying Mexican pasta salad—now 100% meat and dairy-free!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Servings: servings

Calories: 1248kcal

Author: Toni

Cook the pasta according to package instructions. Drain and set aside in a colander.
In the same large pot over medium heat, add the vegan crumbles and cook according to package instructions.
Once the crumbles are ready, turn off the heat, and stir in the taco seasoning. Mix well and set aside to fully cool down.
Add the cold pasta, tomatoes, green bell pepper, vegan cheese, lettuce, dressing, and cilantro to the pot with the vegan crumbles. Mix well, taste, and adjust dressing levels if needed.
Enjoy cold or at room temperature. The longer it sits in the refrigerator, the more flavorful it gets.

Cook the pasta al dente: It’s important to cook it for about 2 minutes less than the package recommends. This will stop it from becoming mushy.

Leave it to rest: For the best flavor, leave the Southwest taco pasta salad to chill for at least an hour before serving. The longer it sits, the more the flavors meld, and the better it tastes.

Experiment with add-ins: Just like regular tacos, you can experiment with adding your favorite taco toppings to this vegan taco pasta salad recipe.