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Turkey and 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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Cashew Turkey Pasta Salad in Test Kitchen Favorites 2004 2005, p61

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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