Creamy Taco Pasta Salad

1. 

   1In a large stock pot filled with salted water, boil the gluten free noodles until al dente following package directions.
2. 

   2Drain and set aside.
3. 

   3While the noodles are boiling, sauté olive oil, turkey, onion, and garlic over medium heat until the onion is soft and the turkey is cooked through.
4. 

   4Set aside, drain on a paper towel if desired.
5. 

   5Chop the salad ingredients: bell pepper, olives, tomato, and cilantro.
6. 

   6Combine sauce ingredients: mayo, sour cream, chili powder, cumin, paprika, garlic powder, salt, and pepper.
7. 

   7In a large serving bowl, place the cooked and drained noodles, onion and meat mixture, and vegetables.
8. 

   8Add the sauce a little at a time until you reach the desired coverage.
9. 

   9Taste and adjust salt and pepper as needed.
10. 

    10Serve warm, at room temperature, or even delicious cold.
11. 11Store leftovers in airtight containers for 2-3 days.

Ingredients

• 1/2 cup vegan mayonnaise
• 1/2 cup tofutti sour cream
• 1 and 1/4 teaspoons chili powder
• 3/4 teaspoon cumin
• 3/4 teaspoon smoked paprika
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Salt and pepper to taste
• 1 box gluten free short pasta of choice (340 g)
• 1 tablespoon olive oil