Saturday, December 9, 2006

Taco Pasta Salad

Taco Pasta Salad

(I talked about this recipe here)

1 pound uncooked spiral pasta (radiatore, fusilli, or rotini all work well)
2 teaspoons olive oil
3 garlic cloves, minced
1 1/3 pounds ground turkey breast
2/3 cup water
1 tablespoon taco seasoning
1 1/2 cups cheese, shredded (Cheddar or Colby Jack work well)
1 cup tomato, seeded and chopped (about 1 medium tomato)
1 cup green bell pepper, seeded and chopped (about 1 medium pepper)
1/4 cup cilantro, chopped
1/2 cup scallions, chopped
15 ounces black beans, rinsed and drained
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
8 ounces sour cream
salsa (optional)

Cook pasta according to package directions. Drain and rinse. Set aside.
Heat oil in a large skillet over medium-high heat.
Add garlic and sauté 1 minute.
Add turkey and cook until browned, stirring to crumble.
Stir in water and taco seasoning and 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 and cool slightly.
Combine pasta, turkey mixture, cheese, tomato, pepper, cilantro, scallions, and beans in a large bowl.
In a separate bowl, combine lime juice, salt, cumin, and sour cream. Stir until well blended. Pour over pasta mixture, tossing gently to coat.
Serve with salsa, if desired.

makes 12 1 1/3 cup servings, 6 HUs per serving
adapted from: Cooking Light

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