Is there anything better than the simple comfort of pasta with the simple deliciousness of taco seasonings? I think not. I’m not sure why the idea to combine the two took me so long to figure out, but I’m glad I finally did!
This simple recipe combines my taco seasoning with fridge-forage veggies and cooked pasta. It’s a riff on pasta salad, which means you can serve it cold or hot and everyone will celebrate. The possibilities are endless: serve this with chicken, or meat free; with shredded cheese or dairy free; and always load on the veggies to make it a one bowl wonder. This works perfectly for dinner and for lunchbox leftovers.
If you’re looking for more pasta ideas, I’ve got you covered!
If you make this, I’d love to hear what you add! Tag me so that I can see!
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon dried oregano
2 tablespoons olive oil
2 tablespoons lime juice
Fresh cracked pepper to taste
*optional: pinch of cayenne pepper
8 oz dry pasta, cooked as directed
1-2 cups of chopped veggies (I used cherry tomatoes and bell peppers)
1/4 cup chopped fresh cilantro
Combine all of the sauce ingredients in a small bowl and whisk together. Set aside.
In a large bowl, add cooked pasta with chopped veggies and toss to combine.
Add sauce and toss again to thoroughly combine.