Cooking Recipe Pasta-Taco Salad
Recipe Ingredients
SALSA CRUDA
Directions
* (leave the seeds in for extra spice; scrape them out for a milder
salsa)
Prepare pasta according to package directions. While pasta is cooking,
prepare the Salsa Cruda. When the pasta is done, drain well and rinse
under cold water until completely cool.
Crumble the turkey into a large skillet. Add chili powder. Place the
skillet over medium heat and cook, stirring frequently, until the
turkey is cooked through and crumbled into small bits. Drain the
turkey in a colander.
Drain the salsa well. In a straight-sided, 2-quart casserole dish,
layer the pasta, then the lettuce, then the turkey and the avocado,
then the salsa, reserving about 1/4 cup of the salsa for the top.
Spread the non-fat yogurt in an even layer over the top and pour the
remaining salsa over the yogurt. Cover the bowl tightly and
refrigerate 2 to 4 hours.
Bring to room temperature 30 minutes before serving. Garnish with
tortilla chips, if desired.
Each serving provides: 344 Calories; 23.7 g Protein; 36.8 g
Carbohydrates; 11.5 g Fat; 58.4 mg Cholesterol; 470 mg Sodium.
Calories from Fat: 30% SALSA CRUDA (Serves 4):
Toss all ingredients in a small bowl and let stand at least 1/2 hour
before using. The salsa can be made and refrigerated up to a day in
advance. Drain off excess liquid and season to taste with salt before
serving.
Each serving provides: 29.3 Calories; 1.1 g Protein; 6.5 g
Carbohydrates; 0.4 g Fat; 0 mg Cholesterol; 308 mg Sodium. Calories
from Fat: 11%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)