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