Taco Pasta Salad

No ratings yet

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!

Course Main Course, Salad

Cuisine Mexican

Keyword easy vegan meal prep, healthy meal prep salad, vegan layered salad, vegan taco pasta salad, weight loss pasta salad

Prep Time 20

Cook Time 10

Total Time 30

Servings large jars

Calories 954kcal

Cost $12-15

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)

US Customary - Metric

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