Tex Mex Pasta Salad

Submitted by Jill (Kreller) Osmerg (my Troy’s super fabulous first grade teacher)—Thanks Jill!

  • 1 pound uncooked radiatore pasta (short coiled pasta)
  • 2 tsp olive oil
  • 3 garlic cloves, minced
  • 1 ½ pounds ground turkey
  • 2/3 cup water
  • 1 package of taco seasoning
  • 2 cups of pre-shredded Mexican blend cheese
  • 1 cup chopped bell pepper
  • ½ cup chopped fresh cilantro (I don’t add this)
  • ½ cup chopped green onions
  • ½ cup sliced ripe olives
  • 1 15.5 can black beans, rinsed and drained
  • 1 tbsp fresh lime juice
  • ½ tsp salt
  • ¼ tsp ground cumin
  • 1 8 ounce container reduced-fat sour cream
  • salsa (optional)

Cook pasta.  Drain and set aside.  Head oil in a skillet over med-high heat.  Add garlic and sauté a minute.  Add turkey and cook until browned.  Stir in water and taco seasoning;  bring to boil.  Reduce heat and simmer until liquid almost evaporates.  Remove from heat; cool slightly.  Combine pasta and turkey mixture, cheese, and the next 6 ingredients (through the 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.