29g Protein Doritos Locos Taco Pasta Salad (Anti-Inflammatory Twist)
This 29g Protein Doritos Locos Taco Pasta Salad (Anti-Inflammatory Twist) combines bold taco-inspired flavors with wholesome ingredients for a meal that's creamy, satisfying, and packed with texture. Lean turkey, colorful vegetables, fresh herbs, and a lighter homemade dressing come together in every delicious bite. Whether you're meal prepping for the week or sharing it at a summer gathering, this refreshing pasta salad is a comforting recipe you'll want to make again and again.
Ingredients
For the Pasta Salad
- 8 ounces high-protein rotini pasta
- 1 pound lean ground turkey 93% lean
- 1½ cups cherry tomatoes halved
- 1 medium bell pepper diced
- 2 cups chopped romaine lettuce
- 1 large avocado diced
- ½ cup finely diced red onion
- 1 cup shredded sharp cheddar cheese
- ¼ cup chopped fresh cilantro
Homemade Taco Seasoning
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground turmeric
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Creamy Taco Dressing
- 1 cup plain Greek yogurt
- ¼ cup avocado oil mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon onion powder
- Pinch of sea salt
- Pinch of black pepper
Optional Garnishes
- Fresh cilantro
- Sliced avocado
- Pumpkin seeds
- Toasted sunflower seeds
- Lime wedges
- Pickled red onions
- Crushed baked tortilla strips
- Jalapeño slices
Instructions
- Bring a large pot of salted water to a boil and cook the high-protein rotini until al dente according to the package directions. Drain, rinse briefly under cool water, and allow the pasta to cool completely.
- Heat a large skillet over medium-high heat and cook the lean ground turkey until browned, breaking it into small crumbles. Stir in the chili powder, smoked paprika, cumin, garlic powder, onion powder, turmeric, oregano, salt, and black pepper, then cook for another 2–3 minutes until fragrant. Allow the turkey to cool.
- In a medium bowl, whisk together the Greek yogurt, avocado oil mayonnaise, lime juice, garlic powder, smoked paprika, onion powder, salt, and black pepper until smooth and creamy.
- Wash and dry the vegetables thoroughly. Halve the cherry tomatoes, dice the bell pepper, finely chop the red onion, chop the romaine lettuce, dice the avocado, and chop the fresh cilantro.
- In a large mixing bowl, combine the cooled pasta, seasoned turkey, tomatoes, bell pepper, onion, cheddar cheese, and cilantro.
- Pour most of the creamy dressing over the salad and gently toss until everything is evenly coated. Add additional dressing as needed until the desired consistency is reached.
- Fold in the chopped romaine lettuce and diced avocado just before serving to preserve their texture, then refrigerate the salad for at least 30 minutes so the flavors can blend.
- Give the salad one gentle stir, garnish with extra cilantro, avocado, pumpkin seeds, lime wedges, or your favorite toppings, and serve chilled.