Taco Pasta Salad (High Protein)

taco pasta salad in a white bowl with wooden serving spoon.

With over 20 grams of protein, this high protein taco pasta salad is a flavorful dish that is perfect for meal prep, quick weeknight dinners, or your next pot luck.

No ratings yet

Print Pin

Course: Main Course, Salad, Side Dish

Keyword: easy, healthy

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 369kcal

Ingredients

For the Pasta Salad:

8 oz chickpea pasta
1 can black beans drained and rinsed
1 cup corn
1 cup cherry tomatoes halved
½ cup red bell pepper diced
¼ cup red onion finely diced
¼ cup fresh cilantro chopped
½ cup shredded cheddar cheese
1 avocado diced (optional)

For the Creamy Dressing:

¾ cup Greek yogurt plain
1 tbsp olive oil
2 tbsp salsa
½ lime juiced
2 tbsp taco seasoning
2 tbsp fresh cilantro chopped
2 tsp agave or honey

Instructions

Cook the pasta according to package directions to al dente. Drain and rinse with cold water to stop the cooking process. Set aside to continue cooling.
In a high speed blender or food processor, blend the creamy dressing ingredients together: Greek yogurt, olive oil, salsa, lime, taco seasoning, cilantro, and agave.
In a large bowl, combine the cooked pasta, black beans, corn, cherry tomatoes, red bell pepper, red onion, cilantro, cheese and avocado if using.
Pour the dressing over the salad and toss until everything is well coated.
Garnish with extra avocado chunks, cilantro, and a squeeze of fresh lime.
Chill: for best flavor, refrigerate for 30 minutes before serving if time allows. Stir gently before serving.

Notes

Store in an airtight container in the fridge for up to 4 days.

If you're not planning to consume immediately, I'd recommend storing the dressing separately and tossing with the salad just prior to eating. Add avocado at the last minute to prevent from browning.

For more variations, substitutions, and tips, see the full blog post above.

Nutrition