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Pasta-taco salad
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| Artist: |
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| Categories: |
Central American, Mexican, North American, Pastas & Noodles, Poultry, Salads, South American |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Wagon Wheels or Med. Shells | | | -OR other medium pasta | | | -shape, uncooked | | 1
| | Recipe for Salsa Cruda | | | -(see recipe below) | | 8
| oz | Ground turkey | | 1
| tsp | Chili powder | | 2
| cup | Shredded romaine lettuce | | 1/2
| cup | Diced avocado | | 1/2
| cup | Non-fat plain yogurt | | | Tortilla chips, optional | | | SALSA CRUDA | | 2
| large | Tomatoes (about 1 pound) | | | -- cored and diced | | | -- in ?inch pieces | | 1/4
| cup | Finely diced red onion | | 2
| tbsp | Minced fresh cilantro | | 1
| | -or | | 2
| | Jalapeno peppers | | | -- cored and chopped * | | 1
| small | Garlic clove | | | -- finely chopped | | 1/2
| tsp | Salt, or to taste |
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Procedures:
| 1 | * (leave the seeds in for extra spice; scrape them out for a milder salsa) prepare pasta according to package directions. | | 2 | While pasta is cooking, prepare the salsa cruda. | | 3 | When the pasta is done, drain well and rinse under cold water until completely cool. | | 4 | Crumble the turkey into a large skillet. | | 5 | Add chili powder. | | 6 | Place the skillet over medium heat and cook, stirring frequently, until the turkey is cooked through and crumbled into small bits. | | 7 | Drain the turkey in a colander. | | 8 | Drain the salsa well. | | 9 | In a straight-sided, 2-quart casserole dish, layer the pasta, then the lettuce, then the turkey and the avocado, then the salsa, reserving about ?cup of the salsa for the top. | | 10 | Spread the non-fat yogurt in an even layer over the top and pour the remaining salsa over the yogurt. | | 11 | Cover the bowl tightly and refrigerate 2 to 4 hours. | | 12 | Bring to room temperature 30 minutes before serving. | | 13 | Garnish with tortilla chips, if desired. | | 14 | Each serving provides: 344 calories; 23.7 g protein; 36.8 g carbohydrates; 11.5 g fat; 58.4 mg cholesterol; 470 mg sodium. | | 15 | Calories from fat: 30% salsa cruda (serves 4): toss all ingredients in a small bowl and let stand at least ?hour before using. | | 16 | The salsa can be made and refrigerated up to a day in advance. | | 17 | Drain off excess liquid and season to taste with salt before serving. | | 18 | Each serving provides: 29.3 calories; 1.1 g protein; 6.5 g carbohydrates; 0.4 g fat; 0 mg cholesterol; 308 mg sodium. | | 19 | Calories from fat: 11% |
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