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Pasta: Taco Pasta Salad




Source of Recipe


Peggy Smith


Recipe Introduction


Serve this tasty southwestern dish hot or cold! Prepare as a tasty and healthy cold spring salad that can be made a day ahead or as a super quick , warm evening meal.



List of Ingredients




12 ounce box Barilla tri-color rotini pasta
1 package Jennie-O Turkey Store fresh turkey strips
1package McCormick chicken taco seasoning mix
1 tablespoon Spartan olive oil
14-ounce can Spartan diced tomatoes, with juices
16-ounce jar Spartan salsa – mild or hot
15-ounce can Spartan black beans, drained
1 bunch of green onions, green and white parts, diagonally cut into 1/2-inch pieces
1 cup Spartan frozen corn kernels, thawed
4.5 ounce can chopped green chilies
4 tablespoons finely chopped fresh cilantro, optional
1 cup Spartan taco blend grated cheese



Recipe



Cook pasta according to package directions until done. Drain pasta, (rinse with cold water if using as a cold salad) and place in a large bowl; set aside.

In a medium bowl, mix turkey strips with the taco seasoning mix. Heat oil in a medium skillet until hot. Add turkey, stir and cook until cooked through, about 4-5 minutes.

Add tomatoes, salsa, beans, onions, corn, chilies and cilantro, if using to the skillet. Simmer mixture for 4 minutes; mix into bowl of pasta, stir in cheese and serve hot or cold.

Serves 6