Taco Pasta Salad
This Taco Pasta Salad is the ultimate healthy, flavor-packed, and satisfying meal prep recipe! Loaded with plant-based protein, fresh veggies, and a creamy, spicy dressing, it’s perfect for weight loss, busy weekdays, and anyone looking for a quick and nourishing vegan dish. Plus, it stays fresh for days — making it a great grab-and-go option!
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 3 extra-large mason jars (1L/32oz each) or airtight containers
- 1 Cutting board
- 1 Knife
- Measuring cups and spoons
Ingredients
For Dressing:
- 480 g yogurt (plant-based if vegan)
- 120 g vegan mayo
- 2 tbsp taco seasoning
- 2 tbsp sriracha
- 2 tbsp lemon juice
For Layered Salad:
- 330 g black beans (drained)
- 330 g corn (drained)
- 180 g red onion (finely chopped)
- 400 g diced tomatoes
- 350 g diced cucumber
- 2-3 pcs jalapenos (sliced)
- 280 g romaine lettuce (chopped)
- 15 g cilantro (chopped)
- 2-3 pcs avocado (diced, add fresh if possible)
- 500 g cooked pasta (shells or your choice)
Instructions
- 1. Prepare the dressing- In a bowl, whisk together yogurt, vegan mayo, taco seasoning, Sriracha, and lemon juice.- Divide the dressing evenly among 3 extra-large jars (this will be the bottom layer).
- 2. Assemble the jars in layers (bottom to top):- First layer: Dressing (yogurt + vegan mayo mix)- Second layer: Black beans- Third layer: Corn- Fourth layer: Red onion- Fifth layer: Tomatoes- Sixth layer: Cucumber- Seventh layer: Jalapeños- Eighth layer: Romaine lettuce- Ninth layer: Cilantro- Tenth layer: Diced avocado (Add fresh if possible)- Eleventh layer: Pasta
- 3. Seal & store in the fridge for up to 2-3 days.- When ready to eat, shake the jar well or pour it into a bowl.
Nutrition
Calories: 954kcalCarbohydrates: 129gProtein: 32gFat: 36gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 697mgPotassium: 1733mgFiber: 21gSugar: 23gVitamin A: 9341IUVitamin C: 44mgCalcium: 345mgIron: 8mg