Tex-Mex Pasta Salad
You can never have too many main course recipes, so give Tex-Mex Pasta Salad a try. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 362 calories, 26g of protein, and 11g of fat. This recipe serves 12. If you have ground cumin, water, salt, and a few other ingredients on hand, you can make it. To use up the low fat sour cream you could follow this main course with the Angel Food Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Cook pasta according to package directions, omitting salt and fat.
Drain and rinse with cold water.
Heat oil in a large nonstick skillet over medium-high heat.
Add garlic; saut 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.