Sombrero Pasta Salad

1-1/5  lb.		ground turkey
16  ounces		Ronzoni Healthy Harvest Whole Wheat Pasta - Rotini
3/4  cup		Water
2  tablespoons		McCormick Original Taco Seasoning
1		Bell Pepper - Fresh
1		Onion - Fresh
1		Tomato - Fresh
2  cups		Kraft Sharp Cheddar Cheese - Shredded, Reduced Fat
2-1/2  ounces		Black Olives - Medium
16  ounces		Kraft Fat Free Catalina Dressing

Tip: For nutritional information on all the ingredients in Sombrero Pasta Salad just click on each ingredient name. Then adjust the serving size for any Sombrero Pasta Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.

If you'll be refrigerating Sombrero Pasta Salad for more than 1 hour, reserve 1/2 cup dressing to stir into the salad just before serving.