Monday, June 15, 2009

Tex-Mex Pasta Salad

Tex-Mex Pasta Salad

1 pound uncooked radiatore pasta (short coiled pasta)
1 tsp. olive oil
3 garlic cloves, minced
1 1/2 pounds ground turkey (I used 1 lb.)
2/3 cup water
1 pkg. taco seasoning mix
2 cups preshredded Mexican blend cheese
2 cups chopped seeded tomato
1 cup chopped bell pepper (or not, in my case!)
1/2 cup chopped fresh cilantro
NOT 1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 can black beans, rinsed and drained
2 T fresh lime juice (I used more)
1/2 tsp. salt
1/4 tsp. ground cumin
1 8-ounce container reduced fat sour cream
salsa (optional)

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; saute 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 and cool slightly.

Combine pasta, turkey mixture, cheese, and next 6 ingredients (through beans) in a large (the biggest you've got!) 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.

(12 servings)
(Cooking Light September 2005)

Everyone liked this in our house. We all ate it for lunch the next day too!

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