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Cowboy Pasta salad

Taco Pasta Salad

Easy vegetarian Taco Pasta Salad. Give a tasty twist to your simple pasta and make this refreshing Cowboy style vegetable Pasta salad. This hearty vegetarian pasta salad is fully loaded with everything delicious.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Salad
Cuisine American, Italian
Servings 4
Calories 487 kcal

Equipment

  • Non-Stick Pan (US)
  • Mixing bowl
  • Salad spoons

Ingredients
  

  • 4 cup Fusili Pasta uncooked
  • 2 teaspoon taco seasoning
  • 1/4 teaspoon red chilli flakes
  • 1 tablespoons lemon juice fresh
  • 3 tablespoons olive oil
  • 1/2 teaspoon roasted cumin powder
  • Salt to taste
  • 1 cup Corn kernels boiled
  • 1 cup kidney beans
  • 1 cups cherry tomatoes
  • 1 cup cucumber chopped
  • 1/2 cup cheddar cheese

Instructions
 

Cook Pasta

  • Cook the pasta according to package instructions. Drain and transfer to a large bowl.

Cook Spicy Corn and Kidney Beans Mix

  • Heat a large skillet. Add 1tbsp olive oil and toss together, corn, boiled kidney beans, taco seasoning and saute them for 3-4 minutes.
  • Switch off the heat and keep this spicy corn and kidney beans mix aside.

Pasta Salad Dressing

  • In a small bowl whisk together the olive oil, lemon juice, cumin, salt and pepper and whisk to make dressing for the salad.

Assemble Pasta Salad

  • Now in a big mixing bowl add in the corn and kidney bean spicy mix and halves of baby tomatoes, cubed cucumbers, cooked pasta.
  • Fold in the cheese and Pour the salad dressing over everything and toss with salad mixing spoons and mix.
  • Serve warm, cold or at room temperature.

Video

Notes

  • Do not overcook your pasta. Cook the pasta as per the instructions given at the back of the packet. The pasta should have a little bite to it/al-dante, otherwise, the salad will become soggy.
  • Before mixing the pasta with the ingredients and veggies make sure that pasta is cooled down. 
  • You can also make the dressing ahead of time. Store it in an airtight container in the refrigerator until you are ready to serve.

Nutrition

Calories: 487kcalCarbohydrates: 68gProtein: 17gFat: 17gSaturated Fat: 5gCholesterol: 15mgSodium: 181mgPotassium: 560mgFiber: 7gSugar: 5gVitamin A: 427IUVitamin C: 13mgCalcium: 141mgIron: 3mg
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