Tex-Mex Pasta Salad
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 1 lb radiatore (short coiled pasta, uncooked)
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1 1⁄2 lbs ground turkey
- 2⁄3 cup water
- 1 1⁄4 ounces taco seasoning (I use Opal's Taco Seasoning Mix)
- 2 cups Mexican blend cheese
- 2 cups chopped tomatoes, seeded
- 1 cup red bell pepper, chopped
- 1⁄4 cup cilantro, chopped (or more depending on taste)
- 1⁄2 cup green onion
- 1⁄2 cup sliced ripe olives
- 1 (15 1/2 ounce) can black beans, rinsed and drained
- 2 tablespoons lime juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cumin
- 1 (8 ounce) sour cream
- salsa (optional)
directions
- 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, 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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