In a large pot with salted water cook pasta according to package directions.
Meanwhile, heat oil in a large pan over medium-high heat. Add the ground turkey and break up with a spatula as it cooks.
Stir in the onion and cook for about 5 minutes, or until meat is browned and cooked through, and onion is tender.
Add the crushed tomatoes and taco seasoning and stir to combine.
Add in the cooked pasta, sour cream and cheddar cheese to the pan. Cook, stirring constantly until cheese is melted.
Garnish with fresh chopped tomatoes, corn, avocado and cilantro.
Enjoy!
Notes
Nutrition Facts:Please note that the nutrition label is just a rough estimate based on an online nutrition calculator I used. It will vary based on the specific ingredients you use in making the recipe. Values may vary.
Bring your water to a rapid boil before adding the pasta. This means the pasta will be properly cooked and not soggy.
Make sure to stir your pasta just after you drop it in the water, this stops the pasta from cooking.
You don't have to use penne, ideally use pasta that's a shell or has ridges, this means they'll catch all that lovely sauce!
Ideally, opt for freshly shredded cheese, it melts better than pre-shredded.
I used light cheddar cheese and light sour cream, to keep things lighter! Still tastes awesome.
You may use Greek yogurt instead of sour cream. The taste may vary slightly.
Add a squeeze of fresh lime juice to this Taco Pasta Salad, for a zesty bite, plus it helps keep leftovers fresher!
Add jalapenos for a spicy kick.
For a pasta salad that feels heartier, don't break up the ground meat too finely, leave it a bit chunky.
If you are making a huge batch of this recipe for later, don't add the avocados until you are ready to serve.