Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process and prevent it from clumping together. Set aside in a large mixing bowl.1 pound whole wheat pasta
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the lean ground turkey (or your chosen protein) and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.1 pound lean ground turkey or chicken (or plant-based crumbles), 1 tablespoon olive oil
- Add the finely chopped yellow onion to the skillet with the cooked turkey. Cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 small yellow onion, 2 cloves garlic
- To the skillet with the turkey, onions, and garlic, add the drained black beans, drained corn, and the can of diced tomatoes and green chilies (including the liquid). Stir well to combine all ingredients. Bring to a simmer and let it cook for about 5-7 minutes, allowing the flavors to meld together. This step also helps to cook down some of the liquid, preventing the salad from becoming watery.1 15-ounce can black beans, 1 15-ounce can corn, 1 10-ounce can diced tomatoes and green chilies
- In a small bowl, whisk together the plain Greek yogurt, salsa, fresh lime juice, chili powder, cumin, salt, and pepper until smooth and well combined. Taste and adjust seasonings as needed. The Greek yogurt provides a creamy base without the added fat of mayonnaise, and the salsa and lime juice add a zesty kick.1/2 cup plain Greek yogurt, 1/4 cup salsa, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, Pinch black pepper
- Add the cooked turkey and vegetable mixture to the large bowl with the drained pasta. Add the shredded cheddar cheese and chopped fresh cilantro.1/2 cup shredded cheddar cheese, 1/4 cup chopped fresh cilantro
- Pour the prepared dressing over the pasta and taco mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing.
- For the best flavor, cover the bowl and refrigerate the Healthy Taco Pasta Salad for at least 30 minutes to allow the flavors to meld. You can also serve it immediately. Garnish with extra cilantro or your favorite taco toppings like avocado, a dollop of sour cream, or crushed tortilla chips before serving.
Notes
This salad is best enjoyed cold. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Avoid reheating in the microwave.
