Taco Pasta Salad

Taco Pasta Salad

from nourishedbynic.com
Salad
45 min
6 servings
615 kcal / serving

Make filling lunches a breeze with my taco pasta salad. Hearty taco meat topped with beans, colorful veggies and an easy yogurt dressing, it's sure to be a new staple.

Ingredients

  • 2 ½ cupsfusili (uncooked)
  • 1 lbground turkey ((or ground meat of choice))
  • 1 ½ tbspolive oil
  • 1 packagelow sodium taco seasoning (*see note below for homemad version)
  • 1 canlentils (rinsed and drained)
  • 1 cupcorn kernels ((canned or frozen and defrosted))
  • ¼ cupfresh cilantro (chopped)
  • 1 canblack beans (rinsed and drained)
  • 1 pintcherry tomatoes (sliced)
  • 1 mediumred bell pepper (diced)
  • 3green onions (sliced (both the whites and greens))
  • ¾ cupplain greek yogurt (2% works best!)
  • ¼ cupmayonnaise
  • 2limes (just the juice)
  • 1 ½ tbsplow sugar bbq sauce (stubb's is my favourite)
  • ½ tspchili powder
  • ½ tspcumin
  • ¼ tsppaprika
  • ½ tspsalt
  • ⅛ tspblack pepper

Directions

  1. 1

    To a pan over medium-high heat add olive oil. Once oil is hot, add the ground turkey. Cook, stirring frequently until no longer pink in colour. Once cooked through season with taco seasoning and stir in lentils. Set aside to cool.

  2. 2

    To a large bowl add cooked pasta. Then layer with cooked ground meat/ lentils and all additional toppings.

  3. 3

    Make the yogurt dressing by whisking together yogurt, mayonnaise, lime juice, BBQ sauce and spices until smooth and creamy

  4. 4

    Drizzle dressing over the salad. Toss to combine.