Tex-Mex Pasta Salad
By MJH
Ingredients
- 1 pound uncooked radiatore pasta (short coiled pasta)
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1 1/2 pounds ground turkey
- 2/3 cup water
- 1 (1.25-ounce) package 40%-less-sodium taco seasoning (such as Old El Paso)
- 2 cups (8 ounces) preshredded reduced-fat Mexican blend cheese
- 2 cups chopped seeded tomato
- 1 cup chopped bell pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1/2 cup sliced ripe olives
- 1 (15.5-ounce) can black beans, rinsed and drained
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 (8-ounce) container reduced-fat sour cream
- Salsa (optional)
Details
Adapted from myrecipes.com
Preparation
Step 1
Cook pasta according to package directions, omitting salt and fat.
Drain and rinse with cold water. Drain; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute.
Add turkey; cook until browned, stirring to crumble.
Stir in water and taco seasoning; bring to a boil.
Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently.
Remove from heat; cool slightly.
Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.
Combine lime juice, salt, cumin, and sour cream, stirring until well blended.
Pour over pasta mixture; toss gently to coat.
Serve with salsa, if desired.
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