Description
Enjoy a delightful mix of flavors in this Healthy Taco Pasta Salad (Meal-Prep Friendly). Packed with ground turkey, lentils, and fresh vegetables, it’s an easy meal perfect for quick dinners or satisfying lunch prep.
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 (*see note below for homemade version)
- 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 (Stubb's is my favourite)
- 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, stirring frequently, until no longer pink. Stir in taco seasoning and lentils, then set aside to cool.
- In a large bowl, combine cooked pasta with the ground meat/lentil mixture and all additional toppings.
- Prepare the yogurt dressing by whisking together yogurt, mayonnaise, lime juice, BBQ sauce, and spices until smooth and creamy.
- Drizzle the dressing over the salad and toss to combine.
Notes
You can substitute the ground turkey with any ground meat you prefer.
For extra flavor, let the salad chill in the fridge for about 30 minutes before serving.
This salad is ideal for meal prep and can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 362
- Sugar: 3g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 80mg