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This is a dish I almost always make when I have leftover turkey. It's inexpensive, delicious and easy to prepare. Plus, my family loves it!
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 380 calories, 24 g fat (6 g saturated fat), 43 mg cholesterol, 1,168 mg sodium, 30 g carbohydrate, 2 g fiber, 11 g protein.
Originally published as Turkey Pasta Salad in Country April/May 1993, p51
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Reviewed on Aug. 26, 2011 by Cottage1
I am making this for the second time. I am going to use broccoli instead of turkey, and 1/2 c. celery and 1/2 grated carrot, instead of 1 c. celery. And I use 1/2 gr. pepper and 1/2 red pepper. It is very good.
Reviewed on Jun. 24, 2010 by sharaburn
this is so good. thanks so much for sharing... I could eat the whole thing my self...
Reviewed on Jun. 06, 2010 by kakennedy
I've made this recipe many times over the years. I usually search through all my recipe magazines from Reiman Publications until I find this recipe, but this time I decided to just search on-line. Usually, I substitute chicken for the turkey because that's what I normally have on hand. This salad has a unique and wonderful flavor. People always ask for the recipe whenever I take it anywhere. I highly recommend it to anyone who wants a delicious and different pasta salad.
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© Reiman Media Group, LLC., 2012