Chilled Turkey Pasta Salad Recipe

Chilled Turkey Pasta Salad Recipe
Chilled Turkey Pasta Salad Recipe photo by Taste of Home
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Chilled Turkey Pasta Salad Recipe

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This is a tasty and different way to use any leftover turkey. Kids love it when you use multicolored pasta.
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 cheese. Yield: 16 servings.
Originally published as Chilled Turkey Pasta Salad in Reminisce December/January 2011, p43

Nutritional Facts

1-1/3 cups: 293 calories, 11g fat (5g saturated fat), 57mg cholesterol, 413mg sodium, 27g carbohydrate (8g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat, 1/2 fruit.

  • 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
  1. Cook pasta according to package directions. Drain pasta and rinse in cold water.
  2. 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.
  3. 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 cheese. Yield: 16 servings.
Originally published as Chilled Turkey Pasta Salad in Reminisce December/January 2011, p43

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