Tom Patterson's Recipe

Tex-Mex Pasta Salad

Category: Recipes

1 pound uncooked radiatore pasta (short coiled pasta) ( I bet you could
get low-carb)
2 teaspoons olive oil
3 garlic cloves, minced
1 1/2 pounds ground turkey
2/3 cup water
1 (1.25-ounce) package 40%-less-sodium taco seasoning (such as Old El Paso)
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.

Yield: 12 servings (serving size: about 1 1/3 cups)