‘Cause I’m Happppyyyyy – {joblove taco pasta salad}

by Stephanie Tulman on May 14, 2014

Joblovin Taco Pasta Salad Cover Hey ya’ll!  It’s been forever since I’ve had a chance to sit down and write for you!  (And obviously, cook for you!)  This is a busy time of year for my company – full of long hours and lots of business trips.  I really do love it.  # joblove   I get to see new cities, meet new friendly faces, and try new eats! (Plus the work is really fun too!)  My favorite business trip this year was definitely to San Francisco.  The food was amazzzzinnggg!  If you are heading to San Fran, be sure to check out Millennium for the BEST and most fine dining vegan restaurant you’ll ever experience.  I’m willing to bet you that a good portion of diners at Millennium are not vegans. The food was just that good!  I also enjoyed San Francisco’s best dim sum at Yank Sing.  PLUS, great food and a Balsamic Bloody Mary – yes, you read that right, balsamic – at Zuni Cafe.

Joblovin Taco Pasta Salad I’m off the road now for the season, but we still have a lot of work ahead of us!  For the next couple of months it’s all hands on deck, all hours of the day, every day of the week, to close things out.  I work from home full time, so this makes it easy peasy.  I buy lots of healthy snacks and fruits and veggies to nosh on throughout the day.  Plus I prepare a bunch of big dishes that I can dip into for lunch or dinner throughout the week.  Last year I relied too heavily on California Pizza Kitchen – their Quinoa Arugula Salad is to die for,  as is their thin crust pizza.  Oh my.

So this year, I want to provide a bunch of recipes to my fellow job lovin’ colleagues so they too can prepare for weeks of hard work and long hours! While I do have some recipes already written up in my back pocket for my buddies, I came up with this one while craving tacos and pasta this past weekend.  I’m human, ok?  ; )

Joblovin Taco Pasta Salad 3 Not only is my Joblove Taco Pasta Salad a great dish to last you all week, it is also a great dish to make ahead for a summer party or BBQ.  It’s jazzier than a typical boring pasta salad, and makes a large enough quantity to make for second servings for all!  Vegan Ashley would approve it by subbing the Mexican blend shredded cheese with some vegan cheese.  The carnivores will LOVE adding crumbled beef on top!!  I will forewarn you, if you use a gluten free noodle, make sure it’s somewhat larger in size than typical gluten free noodles.  I didn’t know that they don’t ‘swell’ when cooked and the first batch of gluten free shells I made were as small as they were uncooked and would have definitely been lost within the rest of the salad!  You can always adjust portions to your liking and make the gluten free noodles work!

Thanks for stopping by,

xo This Chick

Joblove Taco Pasta Salad

Joblove Taco Pasta Salad

This is great to make on a Sunday to provide for lunch all week! It's also perfect for a summer party or BBQ.

Vegan Modification: sub the Mexican blend shredded cheese for vegan shredded cheese!

Carnivore Modification: add crumbled beef on top!


  • 16 oz package of bow tie pasta (or noodle of choosing)
  • 3 bell peppers, diced (can use the sweet baby bell peppers too!)
  • 4 large radishes, diced (or a small red onion)
  • 1 pint cherry tomatoes, halved and then halved again
  • 1.5 cups corn
  • 2 boxes/cans black beans, drained
  • 1 chile pepper, diced
  • 2 avocados, diced
  • 1 bunch of cilantro, chopped
  • 3 Tbsp olive oil
  • 4 Tbsp rice vinegar
  • 2 limes, just the juice!
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1/2 tsp cayenne
  • Mexican blend shredded cheese (your choice, a little bit or the whole bag!)
  • salt/pepper to taste


  1. Prepare the noodles according to package instructions.
  2. While cooking the noodles, prepare all of the vegetables and combine in a large serving bowl - like, super large!
  3. When the noodles are done, add to the large bowl of veggies and then addd the ingredients starting with the olive oil through to the salt/pepper. Toss well to combine and coat everything.


I used radishes because I had fresh ones from the Farmer's Market and feel sometimes red onions just have too much of a bite. The radishes worked well, but feel free to use red onions, if you prefer! Play with the dry ingredients to make the flavor to your liking! Also, keep in mind the gluten free noodles will not swell when cooked. Dice the veggies smaller for small gluten free noodles so that the noodles don't get lost! <3



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