Description
This Healthy Taco Pasta Salad features ground turkey, lentils, and colorful veggies, making it a flavorful and nutritious meal prep option that’s quick and satisfying.
Ingredients
Scale
- 2.5 cups fusili (uncooked)
- 1 lb ground turkey (or ground meat of choice)
- 1.5 tbsp olive oil
- 1 package low sodium taco seasoning
- 1 can (540ml) lentils (rinsed and drained)
- 1 cup corn kernels (canned or frozen and defrosted)
- 1/4 cup fresh cilantro (chopped)
- 1 can (540ml) black beans (rinsed and drained)
- 1 pint cherry tomatoes (sliced)
- 1 medium red bell pepper (diced)
- 3 green onions (sliced (both the whites and greens))
- 3/4 cup plain Greek yogurt (2% works best!)
- 1/4 cup mayonnaise
- 2 limes (just the juice)
- 1.5 tbsp low sugar BBQ sauce
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/8 tsp black pepper
Instructions
- Heat olive oil in a pan over medium-high heat. Add ground turkey and cook until it is no longer pink. Stir in taco seasoning and lentils, then set aside to cool.
- In a large bowl, combine cooked pasta with ground turkey mixture and add all additional toppings.
- To prepare the dressing, whisk together yogurt, mayonnaise, lime juice, BBQ sauce, and spices until creamy.
- Drizzle dressing over the salad and toss to combine.
Notes
You can use ground chicken or beef instead of turkey if preferred.
Feel free to add your favorite toppings like avocado or shredded cheese for extra flavor.
This salad keeps well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 25g
- Cholesterol: 70mg