Tex-Mex Pasta Salad

Recipe Courtsey of David Bonom

This kid-friendly recipe is a takeoff on macaroni and cheese; it makes a large batch that holds well for two or three days. Serve with pickled jalapeño slices for grownups who like spicy food.

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

Ingredients

• 1 pound uncooked radiatore pasta (short coiled pasta)
• 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)

Preparation

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.