Taco Udon Pasta Salad

I really think that udon is the future of pasta salad. Seriously this noodle is so chewy and perfect for cold preparations. I made this pasta salad with leftover taco meat and mixed it with yogurt and ponzu and it made a fantastic side dish for a bbq. You read it here first folks. Udon is the future of pasta salad.
Some charred corn goes in first. In with the corn is lettuce, tomato, and cucumber. Some really tasty udon noodle from the asian market. I mixed the leftover taco meat with the yogurt and ponzu to form the sauce.     So good. I actually can't wait to have leftovers of this. A nice bowl of delicious. Who doesn't want this? Fresh and summery.

Taco Udon Pasta Salad

For:  3 people

  • 3 Tomatoes
  • 3 Ears Corn
  • 1/2 English Cucumber
  • 1 Bunch Cilantro
  • 1 Romaine Heart
  • 8 Ounces Udon Noodles
  • 1 Cup Leftover Taco Meat
  • 1/4 Cup Yogurt
  • 1/4 Tablespoon Ponzu


  1. Chop up all the veggies. Cook and rinse the udon. Mix about a cup of leftover taco meat with 1/4 cup of yogurt and a few splashes of ponzu. Stir it in with the cooked udon noodles and veggies. Keep everything nice and cold. Serve