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


  • 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

1/2 cup: 593 calories, 37g fat (6g saturated fat), 70mg cholesterol, 667mg sodium, 37g carbohydrate (16g sugars, 2g fiber), 29g protein.


  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

Light-Bodied White Wine

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

Reviews for Turkey and Pasta Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image