Go Back
+ servings
round white plate with taco pasta salad topped with chopped avocado
Print

Taco Pasta Salad

This Taco Pasta Salad is a comforting and delicious meal that your whole family will enjoy. It is creamy, filling, and has a burst of Mexican flavors.
Course Main Course
Cuisine Mexican
Diet Low Fat
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 507kcal
Author Rena

Equipment

  • Pot to cook pasta
  • Pan
  • knife

Ingredients

  • 8 Ounces Whole Wheat Penne Pasta
  • 1 Tsp Olive Oil
  • 1 lb Lean Ground Turkey
  • 1 medium Onion diced
  • 1 14 ounces Can Diced Tomatoes
  • 3 Tsp Taco Seasoning
  • 1 Cup Sour Cream Light
  • 1/3 Cup Shredded Cheddar Cheese Light
  • 1/2 Cup Cherry Tomatoes cut into quarters
  • 1 Cup Canned Corn drained
  • 1 Large Avocado pitted and diced
  • a small bunch of fresh cilantro, chopped

Instructions

  • 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.

Nutrition

Calories: 507kcal | Carbohydrates: 56g | Protein: 39g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 270mg | Potassium: 776mg | Fiber: 8g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 12mg | Calcium: 127mg | Iron: 1.4mg