Pasta-Taco Salad

Serves 4

8 oz. Wagon Wheels, Medium Shells or other medium pasta shape, uncooked
8 oz. ground turkey
1 tsp. chili powder
2 cups shredded romaine lettuce
1/2 cup diced avocado
1/2 cup non-fat plain yogurt
Tortilla chips, optional
1 recipe for Salsa Cruda (see recipe below)

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.



Salsa Cruda
Serves 4

2 large tomatoes (about 1 pound), cored and diced in 1/4-inch pieces
1/4 cup finely diced red onion
2 tbsp. finely chopped fresh cilantro
1 to 2 jalapeño peppers, cored and chopped

(leave the seeds in for extra spice; scrape them out for a milder salsa)
1 small clove garlic, finely chopped
1/2 tsp. salt, or to taste

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.