
Taco Pasta Salad
Serves 415 mins prep4 mins cook
This taco pasta salad would be perfect for replacing a traditional pasta salad at your upcoming cookout. Give the people something different! They’ll be asking you for the recipe for sure 😉
0 servings
What you need

can black beans

cup corn

red onion

cup cilantro

cup cherry tomato

avocado

tbsp taco seasoning

avocado

tbsp lime juice

tsp salt

tbsp agave syrup

cup almond milk

tsp garlic

black peppercorn
Instructions
1 Bring a medium sized pot of water to a boil. Once boiling add in one package of POW! Chickpea Elbows and let cook for 3.5-4 minutes. Stir consistently. Careful! They cook fast so you'll want to keep an eye on them! 2 Once the noodles have finished cooking, drain the pasta and rinse with cold water. Transfer the noodles to a large mixing bowl. 3 Using a blender, combine the ingredients for the Avocado Lime Dressing. Set aside. 4 Add in all other remaining pasta salad ingredients in addition to the dressing and combine until well mixed. Garnish with cilantro.Tip: Stir gently to help the pasta maintain its shape 5 Serve immediately at room temperature or chill for 1-2 hours in the refrigerator and then serve. Enjoy!View original recipe
