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Recipe

Healthy Taco Pasta Salad

What happens when you merge taco salad and pasta salad?! You get an epic taco pasta salad. Good news, though! This is a healthy taco pasta salad that doesn’t sacrifice flavor one bit.

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
Author: Linley Richter
Yield: 8-10 1x
Category: Salad
Method: Stove Top
Cuisine: American

Ingredients

Taco Meat

  • 1 lb. lean ground turkey
  • 1/2 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon chili powder
  • 2 teaspoons Frank’s hot sauce

Pasta Salad

  • 12 oz. uncooked pasta (use your favorite kind)
  • 1 15-oz. can black beans, drained and rinsed
  • 1 3-oz. can sliced black olives
  • 1 -pint cherry tomatoes, halved
  • 1/2 medium red onion, diced
  • 12 oz. bag of frozen corn
  • 1/2 cup chopped fresh cilantro

For the Dressing

Optional Toppings

  • Avocado
  • Salsa
  • Queso Fresco

Instructions

  1. Begin by bringing a large pot of water to a boil and add pasta. Cook until pasta is al dente. Then, strain water and set aside.
  2. Next, heat olive oil in a large skillet over medium/high heat. When olive oil is fragrant, add ground turkey, cumin, garlic, chipotle, chili powder, and hot sauce. Mix well and cook for 5-10 minutes or until turkey is fully cooked. Remove from heat and let cool.
  3. Add cooked noodles, turkey meat, and the rest of the taco salad ingredients to a large bowl and mix well.
  4. Next, pour on 2 cups of homemade Creamy Cilantro Lime Dressing and toss with pasta salad. Make sure all ingredients are coated with dressing.
  5. Place in the refrigerator and let cool.
  6. Enjoy chilled and top with optional topping ingredients.

Notes

Nutrition

  • Serving Size: 1/8
  • Calories: 384
  • Sugar: 5
  • Fat: 11
  • Carbohydrates: 51
  • Fiber: 5
  • Protein: 21

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