Summer time salads are the best by the pool, beach or even chillin’ at home. I love this super quick and tasty vegan Southwest Pasta Salad recipe for such occasions and I’m sure you will too!
- 16 oz gluten free macaroni or rotini pasta of choice, cooked, drained and cooled
- 1 bag of vegan ground beef of choice
- 3 tablespoons taco seasoning
- 1 1/2 cups chopped tomatoes
- 1 cup diced green bell pepper
- 1 cup canned or frozen corn, drained
- 1 can canned black beans, drained
- 2-3 cups vegan shredded cheddar or pepper jack cheese
- 4 cups shredded lettuce of choice
- 1 bottle of vegan ranch or cilantro lime dressing
- 3 cups slightly crushed tortilla chips
- chopped cilantro and black olives for garnish
4 comments
Hello Carolyn Scott-Hamilton,
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Hello Carolyn Scott-Hamilton
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wow, this salad recipe is just looking so amazing and delicious . i just love this healthy salad recipe. thanks for sharing this amazing article and delicious recipe of vegan southwest pasta salad.
That’s a good thing, I hope you will add more information