Tex-Mex Pasta Salad
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 low sodium taco seasoning
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)
Cook pasta according to package directions, omitting salt and fat. Drain
and rinse with cold water. Drain; set aside.
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.
Combine pasta, turkey mixture, reduced-fat cheese, and next 6
ingredients (through beans) in a large bowl.
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. Makes 12 servings.
Nutritional Information
Amount per serving
Calories: 344
Calories from fat: 30%
Fat: 11.4g
Saturated fat: 5.3g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 1.4g
Protein: 23.4g
Carbohydrate: 38.5g
Fiber: 3.6g
Cholesterol: 51mg
Iron: 2.9mg
Sodium: 632mg
Calcium: 193mg
'Real tears are not those that fall from your eyes and cover your face,
but that fall from your heart and cover your soul.'
~Be Blessed, Sugar
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