This Vegan Mexican Pasta Salad is a healthy recipe that is packed with festive flavors. Protein-rich lentil pasta, fresh veggies, hearty black beans, and creamy avocado, all get coated in tangy cashew sour cream. Prepare for an easy 15 minute dinner, save for meal prep, or serve it at your next get together!
Mexican food is without a doubt my favorite cuisine. However, a close second is Italian. Thus, I just had to do a recipe mashup of the two!
The combination transpired this Vegan Mexican Pasta Salad recipe. It has everything that you could ever desire in a Tex-Mex + Italian dish and then some.
Truly, this recipe is spot on, especially with the cashew sour cream. It’s tangy, creamy, & is the perfect dressing to compliment the other add-ins.
So if you love Mexican food & pasta, this recipe is for you! That should be pretty much everyone of all ages. It’s the ultimate 15 minute dinner, healthy meal prep option, and/or perfect for any get together!
Why You’ll Love This Vegan Mexican Pasta Salad Recipe
- Quick & Easy: A Mexican dish that’s ready in less than 15 minutes.
- Balanced Meal: With the protein & carbs from the lentil pasta + beans, the fresh veggies, & the healthy fats from the cashew sour cream, this is a well-rounded meal that’s satisfying & nutritious.
- Great for Meal Prep: This Vegan Mexican Pasta Salad recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Black Beans: The beans are the staple for this salad & they’re full of healthy fats + plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
- Organic Vegetables: Red onion & cherry tomatoes are the veggies used in this recipe.
- Organic Avocado: Diced up for some extra creaminess!
- Organic Cashew Sour Cream: Homemade, vegan, & is essential for this recipe!
- Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
- Organic Pasta: I love using pasta that is made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
How To Make
- Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta & set aside.
- Cashew Sour Cream. In a high speed blender, add the cashew sour cream ingredients and blend until smooth and creamy. Add a tad more water as needed to create desired consistency.
- Combine. In a large bowl, add the chopped vegetables, avocado, herbs, cooked pasta, and the sour cream. Combine until everything is coated. Ideally, let sit in the refrigerator for at least 30 minutes before serving.
- Serve. Divide between bowls and garnish with extra fresh cilantro. Enjoy!
Tips for Making this Vegan Pasta Salad Perfectly
- Organic Noodles: Lentil rotini noodles can be swapped for any kind of pasta noodle that you have on hand!
- Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
- Organic Beans: If you don’t black beans on hand, pinto beans will do!
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the sour cream is creamy + smooth.
- Organic Vegetables: Feel free to customize with your preferred vegetables.
- Refrigerate Before Serving: Ideally, you want to let the salad sit in the fridge for at least 30 minutes prior to serving. This ensures that the flavors are optimized.
Storing
As mentioned above, this recipe is perfect for leftovers & meal prep!
Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days.
More Healthy Vegan Pasta Salad Recipes You’ll Love
- Vegan Italian Herb Pasta Salad
- Vegan Vegetable & Avocado Pasta Salad
- Vegan BBQ Cauliflower Ranch Pasta Salad
- Vegan Greek Pasta Salad
- Erewhon Kale & White Bean Pasta Salad
- Vegan Coconut Bacon & Avocado Pasta Salad with Cashew Ranch Dressing
- Vegan Tzatziki Pasta Salad
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Mexican Pasta Salad
- Prep Time: 15
- Total Time: 15
- Yield: 4 1x
- Category: Main Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegan
Description
This Vegan Mexican Pasta Salad is a healthy recipe that is packed with festive flavors. Protein-rich lentil pasta, fresh veggies, hearty black beans, and creamy avocado, all get coated in tangy cashew sour cream. Prepare for an easy 15 minute dinner, save for meal prep, or serve it at your next get together!
Ingredients
Always opt for organic ingredients.
PASTA
- 8 oz. rotini lentil pasta
CASHEW SOUR CREAM
- ½ cup raw cashews
- ½ cup filtered water
- 1 tbsp lemon juice
- 2 tsp apple cider vinegar
- Sea salt & black pepper, to taste
SALAD
- 1 (15-oz) can black beans
- 1 small red onion, chopped
- 1 cup cherry tomatoes, halved
- 1 large ripe avocado, diced
- ½ cup fresh cilantro, plus more for serving
Instructions
- Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta & set aside.
- Cashew Sour Cream. In a high speed blender, add the cashew sour cream ingredients and blend until smooth and creamy. Add a tad more water as needed to create desired consistency.
- Combine. In a large bowl, add the chopped vegetables, avocado, herbs, cooked pasta, and the sour cream. Combine until everything is coated. Ideally, let sit in the refrigerator for at least 30 minutes before serving.
- Serve. Divide between bowls and garnish with extra fresh cilantro. Enjoy!
Notes
Organic Noodles: Lentil rotini noodles can be swapped for any kind of pasta noodle that you have on hand!
Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
Organic Beans: If you don’t black beans on hand, pinto beans will do!
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the sour cream is creamy + smooth.
Organic Vegetables: Feel free to customize with your preferred vegetables.
Refrigerate Before Serving: Ideally, you want to let the salad sit in the fridge for at least 30 minutes prior to serving. This ensures that the flavors are optimized.
Storing: Transfer to an air-tight glass container in the refrigerator for up to 4 days.
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