Tex-Mex Pasta Salad

• 1 lb radiatore
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 12 lbs ground turkey
• 23 cup water
• 1 ounce taco seasoning (I recommend Taco Bell)
• 2 cups Mexican blend cheese, shredded
• 2 (15 ounce) cans diced tomatoes, drained
• 12 cup black olives, sliced
• 1 (15 1/2 ounce) can black beans, rinsed and drained
• 2 tablespoons lime juice
• 12 teaspoon salt
• 34 teaspoon cumin
• 1 12 cups sour cream
• salsa

1. Cook pasta according to package directions.
2. Drain and rinse with cold water.
3. Drain again and set aside.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add garlic; saute 1 minute.
6. Add turkey; cook until brown, stirring to crumble.
7. Stir in water and taco seasoning; bring to a boil.
8. Reduce heat and simmer 4 minutes, stirring frequently.
9. Remove from heat and cool slightly.
10. Combine pasta, turkey mixture, cheese, tomatoes, olives and black beans in a large bowl.
11. In a small bowl, combine lime juice, salt, cumin and sour cream.
12. Stir until well blended.
13. Pour over pasta mixture and toss gently to coat.
14. Serve with salsa.

radiatore, extra virgin olive oil, garlic, ground turkey, water, taco, blend cheese, tomatoes, black olives, black beans, lime juice, salt, cumin, sour cream, salsa

Taken from www.food.com/recipe/tex-mex-pasta-salad-199816 (may not work)