Taco Pasta Salad
Chili Dusted Melon
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Ingredients
- 6 oz small shell pasta (about 1½ cups; or use elbow pasta)
- 2 cups frozen whole kernel corn
- 2 (15-oz) cans black beans, drained and rinsed
- 1 cup fresh salsa
- 1 cup shredded vegan Cheddar cheese
- ⅓ cup vegan cilantro-lime vinaigrette
- 1 (6-oz) pkg multigrain tortilla chips
- 1 (9-oz) pkg chopped romaine lettuce
Instructions
- Cook pasta according to package directions, adding corn during last 2 minutes of cooking; drain and rinse with cold water.
- Toss together pasta mixture, beans, salsa, cheese, and vinaigrette in a bowl. Divide chips among 6 plates. Top with lettuce and pasta mixture.
Side Dish Ingredients
- 3 cups cubed honeydew melon
- ½ tsp chili powder
- 1 lime, cut into 6 wedges
Side Dish Instructions
- Sprinkle melon with chili powder. Squeeze lime wedges over melon.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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