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Chilled Turkey Pasta Salad

Chilled Turkey Pasta Salad
This is a tasty and different way to use any leftover turkey. Kids love it when you use multicolored pasta.
16 ServingsPrep: 45 min. + chilling

Ingredients

  • 4-1/2 cups uncooked bow tie pasta
  • 2 cans (20 ounces each) unsweetened pineapple chunks, undrained
  • 2/3 cup red wine vinegar
  • 1/4 cup lemon juice
  • 1/4 cup honey mustard
  • 2 tablespoons olive oil
  • 2 teaspoons garlic salt
  • 6 cups cubed cooked turkey
  • 4 cups chopped fresh broccoli
  • 4 celery ribs, chopped
  • 1 medium red onion, chopped
  • 1 large green pepper, chopped
  • 2 cups cubed cheddar cheese

Directions

  • Cook pasta according to package directions. Drain pasta and rinse in
  • cold water.
  • Drain pineapple, reserving 1 cup juice; set pineapple aside. For
  • dressing, in a small bowl, whisk the vinegar, lemon juice, honey
  • mustard, oil, garlic salt and reserved pineapple juice; set aside.
  • In a large bowl, combine the pasta, turkey, broccoli, celery, onion,
  • pepper and pineapple. Drizzle with dressing; toss to coat. Cover and
  • refrigerate for at least 2 hours. Just before serving, stir in
© Taste of Home 2013

2 of 2

Chilled Turkey Pasta Salad (continued)

Directions (continued)

  • cheese. Yield: 16 servings.
Nutrition Facts: 1-1/3 cups equals 293 calories, 11 g fat (5 g saturated fat), 57 mg cholesterol, 413 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat, 1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013