Tex-Mex Pasta Salad

Name: Tex-Mex Pasta Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters chopped bell pepper; 439 grams black beans, rinsed and drained; 118 milliliters chopped fresh cilantro; 3 garlic cloves, minced; 118 milliliters chopped green onions; 0 teaspoons ground cumin; 680 grams ground turkey; 2 Tbsps fresh lime juice; 227 grams reduced-fat sour cream; 2 teaspoons olive oil; 118 milliliters sliced ripe olives; 454 grams uncooked radiatore pasta (short coiled pasta); 1 teaspoons salt; 227 grams cups preshredded reduced-fat Mexican blend cheese; 35 grams package 40%-less-sodium taco seasoning (such as Old El Paso); 473 milliliters chopped seeded tomato; 158 milliliters water

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.

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Pasta

Salt

Drain and rinse with cold water.

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Water

Drain; set aside.

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add garlic; saut 1 minute.

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Garlic

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.

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Taco Seasoning Mix