Description

This Healthy Taco Pasta Salad combines bold Southwestern flavors with the heartiness of whole-grain pasta, featuring crunchy peppers, creamy avocado, and savory seasoned protein. It serves as a complete meal or a versatile side dish, full of vibrant, nutrient-dense ingredients, and stays fresh in the fridge for days.

Ingredients

Scale

8 oz Whole Grain or Chickpea Pasta
1 lb Lean Ground Turkey or Grass-Fed Beef
1 cup Bell Peppers, diced
1 cup Red Onion, diced
1 cup Cherry Tomatoes, halved
1 can (15 oz) Black Beans, rinsed
2 Avocados, diced
3 tbsp Olive Oil
1/2 cup Greek Yogurt
2 tbsp Lime Juice
1 tsp Cumi
1 tsp Chili Powder
Salt to taste
1/4 cup Fresh Cilantro, chopped

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Instructions

Step 1: Boil the Pasta – Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water to stop cooking
Step 2: Sear the Protein – Heat 1 tbsp of Olive Oil in a skillet over medium-high heat. Add ground turkey or beef and cook until browned. Season with chili powder, cumin, and sea salt
Step 3: Prep the Vegetables – Dice bell peppers, red onions, and cherry tomatoes into bite-sized pieces. Place into a large bowl along with rinsed black beans
Step 4: Whisk the Dressing – Combine Greek yogurt, lime juice, a splash of Olive Oil, garlic powder, and spices in a jar or bowl and whisk until smooth
Step 5: Assemble and Toss – Add cooled pasta and seared protein to the bowl of vegetables. Pour dressing over and toss until evenly coated
Step 6: Final Garnish – Gently fold in diced avocado and cilantro, being careful not to mash the avocado

Notes

Store in an airtight container in the fridge for up to 4 days. Add avocado just before serving to prevent browning.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Mixing and Searing
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 385 kcal
Sugar: 4g
Sodium: 450mg
Fat: 12g
Saturated Fat: 2.5g
Unsaturated Fat: 9.5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 8g
Protein: 28g
Cholesterol: 70mg