Tex-Mex Pasta Salad
INGREDIENTS
  • Servings: 12
  • 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)
DIRECTIONS
  1. Cook pasta according to package directions, omitting salt and fat.
  2. Drain and rinse with cold water.
  3. Drain; set aside.
  4. Heat oil in a large nonstick skillet over medium-high heat.
  5. Add garlic; sauté 1 minute.
  6. Add turkey; cook until browned, stirring to crumble.
  7. Stir in water and taco seasoning; bring to a boil.
  8. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently.
  9. Remove from heat; cool slightly.
  10. Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.
  11. Combine lime juice, salt, cumin, and sour cream, stirring until well blended.
  12. Pour over pasta mixture; toss gently to coat.
  13. Serve with salsa, if desired.
RECIPE BACKSTORY
I found this on the Cooking Light website and it is soooo yummy! (serving size: about 1 1/3 cups) Nutritional Information CALORIES 344(30% from fat); FAT 11.4g (sat 5.3g,mono 4.1g,poly 1.4g); PROTEIN 23.4g; CHOLESTEROL 51mg; CALCIUM 193mg; SODIUM 632mg; FIBER 3.6g; IRON 2.9mg; CARBOHYDRATE 38.5g