Taco Pasta Salad

18 min
4 servings
$3.74/serving

Perfectly Balance Your Plate

This is a perfectly balanced plate.

Ingredients

2 cups uncooked fusilli pasta

1 lb (450 g) lean ground beef

1 pkgTaco Seasoning (Pack of 3)

1 cup water

1 green bell pepper

1 avocado

¹⁄₂ bunch kale or 3 cups baby kale

2 cups cherry tomatoes

Toppings (optional): Sea Salt, grated cheddar, sour cream

Preparation

Fill a Multipurpose Pot three-quarters full of water. Bring to a boil over high heat. Once water is boiling, add pasta and continue to boil until tender, about 9–11 min. Once cooked, drain noodles.
Meanwhile, in Sauté Pan, brown beef over medium-high heat. Use Ground Meat Separator to break up chunks. Stir in seasoning and water. Simmer until thickened, 4–5 min.
Meanwhile, dice pepper and avocado. Remove stems from kale and roughly chop leaves. If tomatoes are large, slice in half.
In a large bowl, add pasta, beef mixture, pepper, kale, and tomatoes. Stir until well combined.
Divide between four bowls; top with avocado and additional toppings, if desired.

Nutritional Information

Per serving: Calories 470, Fat 20 g (Saturated 6 g, Trans 0.4 g), Cholesterol 60 mg, Sodium 105 mg, Carbohydrate 43 g (Fibre 7 g, Sugars 6 g), Protein 29 g.

Tips

This salad is delicious served right away or chilled.

Shop This Recipe

Taco Seasoning (Pack of 3)

Multipurpose Pot - 12 Cup

Sauté Pan

Ground Meat Separator