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Colorful Turkey Pasta Salad

Use your left-over Turkey from Thanksgiving, Christmas, etc.

Ingredients:

2-1/2 tri-colored rotini pasta, cooked and drained

2 Cups Cooked Turkey ( white meat preferred), cubed

1/2 Cup scallions, thinly sliced

1/4 Cup celery, chopped

1/4 Cup fresh parsley, chopped

1-1/2 Teaspoons fresh tarragon, chopped 
Note:
you can substitute 1/2 Teaspoon dried
tarragon

1 Tablespoon canola or olive oil

 2 Tablespoons tarragon vinegar

 1 Tablespoon fresh lemon juice

 2 Tablespoons reduced-calorie mayonnaise

Directions

  1. In a large bowl, combine cooked pasta, turkey cubes, scallions, celery, parsley and tarragon.
  2. In a small bowl, mix together the oil, vinegar, lemon juice and mayonnaise. Add to turkey mixture.
  3. Mix well, coating all surfaces. Cover and refrigerate for 1 to 2 hours or until chilled throughout.
  4. Makes 4 main dish servings.

Yield:

Servings: 4

Nutritional Analysis

Nutritional Information (per serving)
Calories 458 
Protein 30 grams
Fat (20%) 10 grams
Carbohydrate 60 grams
Sodium 119 mg
Cholesterol 56 mg
 

Recipe courtesy of: The National Turkey Federation.

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