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Tex-Mex Pasta Salad

Tex-Mex Pasta Salad
Yield

12 servings (serving size: about 1 1/3 cups)

This kid-friendly recipe is a takeoff on macaroni and cheese; it makes a large batch that holds well for two or three days. Serve with pickled jalapeño slices for grownups who like spicy food.

Ingredients

  • 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)

Nutrition Information

  • calories 344
  • caloriesfromfat 30 %
  • fat 11.4 g
  • satfat 5.3 g
  • monofat 4.1 g
  • polyfat 1.4 g
  • protein 23.4 g
  • carbohydrate 38.5 g
  • fiber 3.6 g
  • cholesterol 51 mg
  • iron 2.9 mg
  • sodium 632 mg
  • calcium 193 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.

  2. 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.

  3. Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.

  4. 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.