Anti-Inflammatory Doritos Locos Taco Pasta Salad

The Anti-Inflammatory Doritos Locos Taco Pasta Salad has bold flavors and texture. We prepare this colorful pasta salad with protein-rich chickpea pasta, lean ground turkey, cherry tomatoes, cucumber, bell peppers, red onion, corn, black beans, avocado, fresh cilantro, Greek yogurt, olive oil, lime juice, turmeric, cumin, smoked paprika, garlic, and crunchy baked grain-free tortilla chips. There are approximately 28 g of net carbs and 385 calories in this colorful pasta salad. Prepare this colorful pasta salad in just 32 minutes. The Anti-Inflammatory Doritos Locos Taco Pasta Salad is an excellent choice for busy weeknights, healthy lunches, meal prep, potlucks, family gatherings, and summer picnics. Store the colorful pasta salad in the refrigerator for 3 days, but freezing is not suggested as the vegetables, avocado, and creamy dressing lose their fresh texture after defrosting. Serve this pasta salad with Garlic Shrimp Skewers, Turkey Lettuce Wraps, or Grilled Tofu Steaks.

STATS:

Cook Time: 12 minutes
Course: Main Course, Lunch, Salad
Caloric Content: 385 kcal
Diet: Anti-Inflammatory, High-Protein
Total Time: 32 minutes
Cuisine: American, Mexican
Servings: 6
Prep Time: 20 minutes
Serving Size: 1½ cups
Cooking Mode: Stovetop
Difficulty: Easy

TOOLS:

Large pot
Colander
Bowl
Whisk
Measuring cups and spoons
Knife
Cutting board
Skillet
Wooden spoon

INGREDIENTS:

SALAD:

Chickpea pasta, eight oz.
Turkey, one pound
One tbsp. olive oil
Turmeric powder, one tsp.
Half tsp. sea salt
Smoked paprika, one tsp.
One tsp. ground cumin
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
Cherry tomatoes, one cup
One cup of cucumber
Bell peppers, one cup
½ cup red onion
1 cup corn kernels
½ cup black beans
1 medium avocado
¼ cup cilantro
2 cups tortilla chips

DRESSING:

Greek yogurt, ¾ cup
Two tbsp. olive oil
¼ tsp black pepper
2 tbsp lime juice
1 tbsp apple cider vinegar
Dijon mustard, one tsp.
One tsp. honey
Half tsp. turmeric
½ tsp garlic powder
¼ tsp sea salt

INGREDIENT NOTES & THEIR SUBSTITUTIONS:

CHICKPEA PASTA:

We use chickpea pasta because it is rich in protein and fiber. You can replace it with lentil pasta, quinoa pasta, or whole-grain pasta.

GROUND TURKEY:

We use lean ground turkey for a high-protein, lower-fat option. You can substitute it with ground chicken, cooked salmon, tofu, or cooked lentils.

GREEK YOGURT:

To get the dressing creamy & high in protein, we utilize Greek yogurt. Mashed avocado or dairy-free yogurt may be substituted in its stead.

OLIVE OIL:

Because extra virgin olive oil has beneficial anti-inflammatory lipids, we utilize it. Avocado oil is a suitable replacement.

TURMERIC:

Turmeric’s warm taste and anti-inflammatory qualities are why we utilize it. It can be swapped out for freshly grated turmeric.

BELL PEPPERS:

We use bell peppers to add sweetness, crunch, and antioxidants.

CORN:

We use corn for natural sweetness and texture.

BLACK BEANS:

We use black beans for extra fiber and plant-based protein. You can substitute them with pinto beans or kidney beans.

CHERRY TOMATOES:

We use cherry tomatoes because they are juicy and naturally sweet. You can replace them with Roma tomatoes or grape tomatoes.

AVOCADO:

We use avocado to add healthy fats and creaminess.

CILANTRO:

We use fresh cilantro to provide a bright, fresh flavor.

TORTILLA CHIPS:

We use baked grain-free tortilla chips for a crunchy topping. You can substitute them with baked whole-grain tortilla chips or roasted chickpeas.

HONEY:

We use honey to lightly balance the dressing.

INSTRUCTIONS:

We cook the chickpea pasta as mentioned in the instructions.
Strain, wash with cold water, and put aside.
Preheat the olive oil in a pan and cook the ground turkey till browned.
Whisk in pepper, turmeric, salt, paprika, onion powder, cumin, and garlic powder.
Stir the pepper, Greek yogurt, salt, olive oil, garlic powder, lime juice, turmeric, vinegar, honey, and Dijon mustard in a dish.
Whisk the cilantro, cooked pasta, avocado, turkey, black beans, tomatoes, corn, cucumber, onion, and bell peppers in a big vessel.
Spread the dressing across the salad and mix till completely coated.
Garnish the crushed tortilla chips on the surface.
Serve this or refrigerate for almost thirty minutes for a perfect flavor.

TIPS:

Refrigerate the salad for additional flavor.
We cook the pasta till just al dente.
Allow the turkey to cool and then incorporate.
Include the chips and avocado, and then serve.
We utilize fresh lime juice for a perfect taste.
Include additional herbs for extra antioxidants.

SERVING SUGGESTIONS:

SIDE DISHES:

Guacamole
Salsa
Corn Salad
Coleslaw
Cucumber Salad
Black Bean Salad
Roasted Vegetables
French Fries
Sweet Potato Fries
Rice

PROTEIN OPTIONS:

Grilled Chicken
Taco Chicken
Shrimp
Turkey Meatballs
Black Beans
Chickpeas
Tofu
Boiled Eggs

APPETIZERS:

Tortilla Chips
Nachos
Quesadillas
Cheese Dip
Bean Dip
Salsa Cups
Veggie Sticks
Stuffed Peppers

SOUPS:

Tomato Soup
Chicken Soup
Taco Soup
Bean Soup
Vegetable Soup
Lentil Soup

BREAD AND WRAPS:

Tortillas
Garlic Bread
Cornbread
Dinner Rolls
Flatbread
Lettuce Wraps

FRESH SALADS:

Garden Salad
Caesar Salad
Fruit Salad
Tomato Salad
Avocado Salad
Cucumber Salad

DRINKS:

Lemon Water
Iced Tea
Green Tea
Lime Water
Fruit Smoothie
Coconut Water

DESSERTS:

Fresh Fruit
Yogurt Parfait
Fruit Popsicles
Baked Apples
Chia Pudding
Dark Chocolate Bites

STORAGE INFORMATION:

FRIDGE:

Store this vibrant pasta salad in a tightly closed vessel for just three days.

FREEZER:

We do not suggest storing this colorful pasta salad, as the yogurt dressing, veggies, and avocado will lose their texture after defrosting.

FAQs:

Could we prepare this colorful pasta salad earlier?

Yes, you can make this colorful pasta salad beforehand, as it refrigerates for 3 days.

May we prepare this colorful pasta salad vegetarian?

Yes, you can use tofu, lentils, or chickpeas as a replacement for turkey.

Will we utilize the remaining chicken?

Yes, you can use the rotisserie or grilled chicken.

NUTRITIONAL FACTS:

Calories: 385 kcal

Sodium: 480 mg

Net Carbs: 28 g

Fiber: 9 g

Sugar: 6 g

Fat: 16 g

Protein: 29 g

Portion Size: 1½ cups

Total Carbs: 37 g