Tex-Mex Pasta Salad

Ingredients

• 1 cup bell pepper chopped
• 15.5 ounce black beans rinsed drained canned
• 0.5 cup cilantro leaves fresh chopped
• 3  garlic clove minced
• 0.5 cup spring onion chopped
• 0.3 teaspoon ground cumin 
• 1.5 pounds pd of ground turkey 
• 2 tablespoons juice of lime fresh
• 8 ounce cream sour reduced-fat
• 2 teaspoons olive oil 
• 0.5 cup olives ripe sliced
• 1 pound soup noodles uncooked (short coiled pasta)
• 0.5 teaspoon salt 
• 8 ounces cheddar cheese reduced-fat
• 1.3 ounce taco seasoning (such as Old El Paso)
• 2 cups tomatoes seeded chopped
• 0.7 cup water 

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain and rinse with cold water.
3. Drain; set aside.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add garlic; saut 1 minute.
6. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently.
7. Remove from heat; cool slightly.
8. Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.
9. Combine lime juice, salt, cumin, and sour cream, stirring until well blended.
10. Pour over pasta mixture; toss gently to coat.
11. Serve with salsa, if desired.