Healthy Taco Pasta Salad
Taco pasta salad is protein and veggie-packed recipe that serves a crowd. Add your favorite veggies and enjoy.
Prep Time25 minutes mins
Cook Time10 minutes mins
Total Time35 minutes mins
Course: Salad
Cuisine: American
Keyword: Healthy Taco Pasta Salad
Servings: 8
Pasta Salad
- 12 oz. uncooked pasta use your favorite kind
- 15 oz. can black beans drained and rinsed
- 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
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.
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.
Add cooked noodles, turkey meat, and the rest of the taco salad ingredients to a large bowl and mix well.
Next, pour on 2 cups of homemade cilantro lime dressing and toss with pasta salad. Make sure all ingredients are coated with dressing. Place in the refrigerator and let cool.
Enjoy chilled and top with optional topping ingredients.
- Storage: will last in the fridge for up to 3 days.
Calories: 384kcal | Carbohydrates: 51g | Protein: 21g | Fat: 11g | Fiber: 5g | Sugar: 5g