Vegetarian Taco Pasta Salad Recipes

Steps:

• Cook pasta according to package directions. When done, drain and rinse with cold water to stop it from cooking further.
• While the pasta is cooking, mix sour cream, mayonnaise, taco seasoning and salsa in a medium sized bowl.
• Place cooked pasta in a large bowl (I used the bowl that I am going to use to serve it) and add corn, black beans, and olives (if using). Stir to combine.
• If serving immediately, go to the next step. If you are making ahead of time, cover the pasta mixture and sauce mixture in their separate bowls and keep in the fridge overnight or until you are ready to serve it (plus, this seems to make the sauce taste better).
• About a half hour before serving (but probably not more than 2 hours before), add the shredded cheese to the pasta mixture and stir to combine.
• Pour the sauce mixture overall and stir until well coated.
• Serve with shredded lettuce and Doritos or tortilla chips to crush over the top of the salad. You can also stir these items in, but they get soggy and don't make for great leftovers.

Steps:

• Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets. , Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks., In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls.