Healthy Taco Pasta Salad
Taco pasta salad is protein and veggie-packed recipe that serves a crowd. Add your favorite veggies and enjoy.
Prep 25 minutes
Cook 10 minutes
Total 35 minutes
Fat 11
Carbs 51
Protein 21
Yield 8
Ingredients
Taco Meat
- 1 lb. 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
- 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
For the Dressing
- Double the recipe for our Creamy Cilantro Lime Dressing. You should get around 2 cups of dressing.
Optional Toppings
- Avocado
- Salsa
- Queso Fresco
Instructions
- 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.
Tips & Notes
- Storage: will last in the fridge for up to 3 days.
Nutrition Facts
Calories: 384kcal | Carbohydrates: 51g | Protein: 21g | Fat: 11g | Fiber: 5g | Sugar: 5g