Cashew Turkey Pasta Salad Recipe

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This is a great way to use up leftover turkey after the holidays. Grilled chicken is as good substitute. —Megan Taylor

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Cashew Turkey Pasta Salad Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

20 20

Ingredients

1-1/2 cups uncooked tricolor spiral pasta
3 cups cubed cooked turkey
1 celery rib
3 green onions, chopped
1/4 cup chopped green pepper
3/4 cup mayonnaise
6 tablespoons packed brown sugar
1-1/2 teaspoons cider vinegar
3/4 teaspoon salt
3/4 teaspoon lemon juice
1 cup salted cashew halves

Directions

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, turkey, celery, onions and green pepper.
In a small bowl, combine the mayonnaise, brown sugar, vinegar, salt and lemon juice; pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in cashews. Yield: 6 servings.

Nutritional Facts 1 serving (1/2 cup) equals 593 calories, 37 g fat (6 g saturated fat), 70 mg cholesterol, 667 mg sodium, 37 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Cashew Turkey Pasta Salad in Test Kitchen Favorites 2004 , p61