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    You are in: Home / Mexican / Vegetarian Taco Pasta Salad Recipe
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    Vegetarian Taco Pasta Salad

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 26, 2013

      Great recipe, lot's of flavor! I never measure but this recipe is fool proof for sure. I didnt' have any kidney beans, so I used chick peas & I left out the peppers & tomatoes. Just the taco/chili seasoning mixed with the ranch & italian dressing is delicious!! OH and I also crunched up Tortilla chips on top right before serving. WONDERFUL IDEA!!! A+ MARCH 2013- Just wanted to give u an update, I have a friend who now makes this for every party. I had totally forgotten about the Italian dressing and can't wait to make it again with it added. Also, I now add a sharp cheddar and some smoked turkey. (obviously this makes it not vegetarian) Anyway, just wanted to let you know that I still enjoy this very much :)

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    • on June 13, 2009

      This is fantastic. It been made to take along to a potluck and I'm sure it'll be devoured (had to try just a bite). Made for Jammin' Java Jivers ZWT5 Zingo.

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    • on June 08, 2009

      This really looked good, so I was looking forward to trying it and was glad I did. I cut this recipe in half, used a mild taco seasoning (was what I had), the recommended brand of Italian dressing (after draining off a lot of the fat, but leaving the taste - yum), a low fat ranch dressing, and a low fat Mexican cheese mix. Instead of black beans I used garbanzos. This was very tasty, a nice mix of sweet and spicy (I used the chipotle powder and added more cumin to compensate for the mild taco seasoning). I'm looking forward to trying the leftovers for lunch today at work! Thanks!

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    • on December 04, 2008

      Mmmm. this sounds wonderful to me, I did'nt give you 5 stars because I haven't tryed it out yet. But I WILL this weekened, have too go shopping first for some of the ingredients. Thank you for sharing this lovely recipe with us.

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    Nutritional Facts for Vegetarian Taco Pasta Salad

    Serving Size: 1 (312 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 614.6
    Calories from Fat 215
    Total Fat 23.9 g
    Saturated Fat 3.7 g
    Cholesterol 10.5 mg
    Sodium 756.4 mg
    Total Carbohydrate 83.8 g
    Dietary Fiber 13.4 g
    Sugars 5.5 g
    Protein 19.8 g

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