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Vegetarian Taco Pasta Salad

Vegetarian Taco Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Sharon Chen
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x
  • Category: Salad / Side
  • Cuisine: Italian Mexican Fusion


A delightful vegetarian pasta salad packed with flavor, fresh vegetables and beans.


Units Scale
  • 1 (16 ounce) package rotini, cooked and drained
  • 2 teaspoons minced garlic
  • 1/4 cup red onion, thinly sliced
  • 1 red bell pepper, chopped
  • 1 pint cherry tomatoes, halved
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) dark red kidney beans, rinsed and drained
  • 1 (15 ounce) corn, drained
  • 34 stalks green onion, chopped
  • 1 cup Mexican blend cheese (or more)

For the dressing:

  • 1 (16 ounce) bottle ranch dressing
  • 1 (1 1/4 ounce) envelope of hot and spicy taco seasoning mix
  • 1/4 cup Italian dressing
  • 1 jalapeño pepper, seeded and chopped
  • Chipotle chili powder (optional)


  1. Cook pasta according the package instruction. Drain, rinse in cold water, drain again.
  2. While the pasta is cooking, make the dressing by mixing all dressing ingredients in a medium bowl. Set aside.
  3. Place cooked pasta in a large mixing bowl. Add garlic, onion, bell pepper, tomatoes, black beans, kidney beans, corn, and green onions.
  4. Pour the dressing over pasta (1 cup at a time) and add cheese to your liking. Mix thoroughly. Taste, add more dressing if desired.
  5. Cover and chill in the fridge for an hour.


You will probably have more dressing than you need. The remaining dressing can be used for another salad or simply enjoy it as a dip. This pasta salad can be chilled in the fridge for up to one week. Recipe adapted from


  • Serving Size: 1
  • Calories: 927
  • Sugar: 18.1g
  • Sodium: 621mg
  • Fat: 12.7g
  • Saturated Fat: 4.5g
  • Carbohydrates: 170.8g
  • Fiber: 27g
  • Protein: 45.3g
  • Cholesterol: 22mg
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