Cook the pasta: Boil in salted water until just al dente. Drain, rinse under cool water to stop cooking, and toss with a little olive oil to prevent sticking.

Brown the protein: In a large skillet, cook your ground turkey (or choice) over medium heat until browned. Sprinkle in taco seasoning and 1–2 tablespoons water. Cook 1–2 minutes until fragrant. Let it cool slightly.

Mix the dressing: In a bowl, whisk Greek yogurt, mayonnaise, salsa, lime zest and juice, and a pinch of salt and pepper. Taste and adjust with more lime or seasoning as needed.

Prep the veggies: Halve tomatoes, dice bell pepper and red onion, rinse beans and corn, and chop cilantro. Dice avocado last to keep it fresh.

Combine the base: In a large mixing bowl, add cooled pasta, seasoned protein, black beans, corn, tomatoes, bell pepper, red onion, and cheese.

Toss with dressing: Pour in about 2/3 of the dressing and toss until everything is coated. Add more dressing if needed to reach your desired creaminess.

Fold in freshness: Add cilantro and gently fold in avocado (if using). Taste and season with extra salt, pepper, or a squeeze of lime.

Chill and serve: For best flavor, chill 20–30 minutes. Top with a few crushed tortilla chips just before serving for crunch.