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+ servings
Vegan Taco Pasta Salad

Taco Pasta Salad

Course Main Course, Salad, Side Dish
Cuisine American, Mexican
Keyword Pasta, Salad, Taco
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 4


  • 1 box of POW! Chickpea Elbows
  • 1 can black beans rinsed and drained
  • 1 cup canned corn (or more if you'd like)
  • 1/2 medium red onion diced
  • 1/3 cup chopped cilantro (plus more for garnish)
  • 1 cup halved cherry tomatoes
  • 1-2 avocados diced
  • 1 tbsp taco seasoning

Avocado Lime Dressing

  • 1/2 medium ripe avocado
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 1/2 tbsp agave
  • 1/4 cup cilantro
  • 1/2 cup almond milk
  • 1/2 tsp garlic
  • black pepper to taste


  • Bring a medium sized pot of water to a boil. Once boiling add in one package of POW! Chickpea Elbows and let cook for 3.5-4 minutes. Stir consistently. 
    Careful! They cook fast so you'll want to keep an eye on them!
  • Once the noodles have finished cooking, drain the pasta and rinse with cold water. Transfer the noodles to a large mixing bowl.
  • Using a blender, combine the ingredients for the Avocado Lime Dressing. Set aside.
  • Add in all other remaining pasta salad ingredients in addition to the dressing and combine until well mixed. Garnish with cilantro.
    Tip: Stir gently to help the pasta maintain its shape
  • Serve immediately at room temperature or chill for 1-2 hours in the refrigerator and then serve. Enjoy!