Vegetable Taco Pasta Salad

This fresh and fun vegetable taco pasta salad is packed with veggies, herbs, whole wheat pasta and a creamy, dreamy dressing! Easy to make and perfect for parties, it’s a lighter take on the classic dish. Dairy free and vegetarian (with gluten free and vegan options).

A bowl filled with Vegetable Taco Pasta Salad with a serving spoon and a jar of dressing in the background.

With a holiday weekend upon us and this whole midway thru summer business, it’s time for a killer pasta salad recipe. Because you’re more than likely coming up on a potluck / party / summer gathering scenario!

Which brings us to today’s vegetable taco pasta salad – healthy, light and oh so very tasty, it’s a perfect side for all your summer faves, or even makes a fantastic main dish (especially for lunch).

We have some nutty whole wheat pasta. We have loads of freshness from a smorgasbord of veggies and herbs.

And then, then there’s an awesome, creamy taco-y dressing. Made with lime juice, honey, plenty of spices and almond butter. But don’t be scared – it’s not an in-your-face almond butter dressing, but more like a whoa, that’s a nice and slightly creamy kind of dressing.

PS – I may or may not have forgotten to take photos with the salad dressing actually on the pasta. Fail. When it’s all mixed together, it’s a bit darker in color and looks all taco-y and cool. Seriously, major fail.

Small bowls filled with cherry tomatoes, black beans, corn kernels, walnuts and green onion.

Tips & Tricks For This Vegetable Taco Pasta Salad

  1. Let’s talk making this ahead of time. Because of the almond butter in the dressing, it almost sort of hardens up a bit in the fridge (for lack of a better way to describe it). SO! This is what I do to prevent that. Prep everything for the pasta portion of the recipe as directed and store in the fridge. Mix together the dressing and keep it at room temp. Before serving, toss the dressing with the pasta and then add in the avocado. 
  2. Now, let’s talk if you have leftovers (which do need to be kept in the fridge). I would suggest letting them sit at room temp for a bit to take off some of the chill before chowing down. I prefer this salad when it’s all just freshly mixed, but it’s still pretty darn tasty as leftovers too.
  3. The almond butter – I use a natural, no sugar added almond butter that’s on the drippy side of things. If your almond butter is more on the thick side, you may need to add a smidge of water to your dressing to get it to thin out.
  4. And finally, let’s chat the recipe time. If you prep everything (i.e. chop the veggies / mix up the dressing) while the pasta is cooking, the total recipe time will be less than what’s listed down below. I just wanted to keep the two times separate so you could see the hands on / active time.

Side angle view of Vegetable Taco Pasta Salad in a bowl with a serving spoon and white napkin.

Additional Salad Recipes You Might Enjoy

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Vegetable Taco Pasta Salad

Vegetable Taco Pasta Salad

Yield: about 6 to 8 servings, as a side
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

This fresh and fun vegetable taco pasta salad is packed with veggies, herbs, whole wheat pasta and a creamy, dreamy dressing! Easy to make and perfect for parties, it’s a lighter take on the classic dish. Dairy free and vegetarian (with gluten free and vegan options).

Ingredients

For the pasta:

  • 10 ounces uncooked whole wheat fusilli pasta*
  • 1 ½ cups halved cherry tomatoes
  • 1 cup fresh corn kernels
  • ½ cup thinly sliced green onion
  • ½ cup fresh cilantro leaves, chopped
  • 1 (15 ounce) can black beans, drained and rinsed
  • ½ cup raw walnuts, chopped

For the dressing / serving:

  • ¼ cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons creamy plain almond butter
  • 1 tablespoon honey**
  • 1 clove garlic, minced
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon fine sea salt
  • pinch of pepper
  • 1 medium avocado, pitted and chopped

Instructions

For the pasta:

  1. Bring a large pot of lightly salted water to a boil. Add in the pasta and cook until al dente according to the package directions. Drain, rinse well with cold water and add to a large bowl.
  2. Add in the tomatoes, corn, green onion, cilantro, black beans and walnuts and toss to combine.

For the dressing / serving:

  1. In a small bowl, vigorously whisk together the olive oil, lime juice, almond butter, honey, garlic, chili powder, paprika, salt and pepper until smooth.
  2. Pour the dressing into the bowl with the pasta and toss to combine. Taste and season with additional salt / pepper as needed (I usually add a pinch or so of extra salt).
  3. Add in the avocado and toss again to combine. Serve!

Notes

See post above for important tips & tricks for this recipe!

*To keep this gluten free - use your favorite gluten free pasta.

**To keep this vegan - use maple syrup in place of the honey.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 410 Total Fat: 18g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 0mg Sodium: 199mg Carbohydrates: 54g Fiber: 11g Sugar: 5g Protein: 14g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.