mexi-turkey pasta salad

mood: asphyxiated
listening to: the blood of heroes :: chains/salute to the jugger

as i've been working on different culinary masterpieces and some not-so-masterpieces, i realized that almost everything if not all of the things that i've posted here have been warm recipes. well, i decided to change things up with a recipe that could be either warm or cold, but personally... it takes a lot better cold. this is meant to be an appetizer and something to be shared by many people. it's easy, rather quick and can be adjusted to your particular fancy.

Ingredients: 16 oz. of fusilli pasta 1 tbsp, olive oil 1.25 lbs, ground turkey taco seasoning mix 24 oz. jar of salsa 8 oz. bottle of ranch dressing

1 green pepper, sliced 1 red pepper, sliced 8 green onions, chopped 4 jalapeno peppers, sliced sm. can of black olives, sliced 8 oz. of cheddar cheese

Preparation:
- in large pot, add 12 cups of water, olive oil and bring to a bowl on med-high heat; when boiling, add in fusilli and cook pasta till malleable
- in a separate pan, brown turkey meat and drain; add in taco seasoning mix; set aside and let cool
- in a large bowl, mix together salsa, ranch dressing, green onions, green/red/jalapeno peppers, cheddar cheese and olives
- when pasta is ready, drain and put pasta under cold water
- stuff cheese mixture into shells and set aside
- in large bowl or pan, mix together salsa mixture, turkey meat and pasta
- cover and place in refrigerator for an hour before serving