Description
This Healthy Taco Pasta Salad (Meal-Prep Friendly) is a delicious blend of colorful ingredients like ground turkey, lentils, and fresh veggies, making it a perfect quick dinner option that’s both nutritious and flavorful!
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
- In a pan over medium-high heat, add olive oil. Once hot, add the ground turkey and cook, stirring frequently until it's no longer pink. Season with taco seasoning, stir in lentils, and set aside to cool.
- In a large bowl, combine the cooked pasta with the ground meat and lentils, then layer in all additional toppings.
- Prepare the yogurt dressing by whisking together the yogurt, mayonnaise, lime juice, BBQ sauce, and spices until smooth and creamy.
- Drizzle the dressing over the salad and toss everything to combine.
Notes
Feel free to customize the toppings based on your preferences.
This salad can be stored in the fridge for up to 3 days, making it perfect for meal prep.
For a vegetarian version, substitute ground turkey with additional lentils or your favorite meat alternative.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg