Cashew Turkey Pasta Salad
TOTAL TIME: Prep: 20 min. + chilling Grill: 50 min. + cooling
YIELD: 12 servings.
Cashews add a nice crunch to this grilled turkey and spiral pasta combo. I first tasted this salad at a baby shower and asked the hostess for her recipe. Since then, I've served it for many occasions.
-Karen Wyffels, Lino Lakes, Minnesota
Ingredients
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2 bone-in turkey breast (5 to 6 pounds each)
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3 cups uncooked tricolor spiral pasta
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2 celery ribs, diced
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6 green onions, chopped
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1/2 cup diced green pepper
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1-1/2 cups mayonnaise
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3/4 cup packed brown sugar
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1 tablespoon cider vinegar
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1-1/2 teaspoons salt
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1-1/2 teaspoons lemon juice
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2 cups salted cashew halves
Directions
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1.
Grill turkey, covered, over medium heat for 25-30 minutes on each side or until a thermometer reads 170°. Cool slightly. Cover and refrigerate until cool. Meanwhile, cook pasta according to package directions; drain and rinse in cold water.
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2.
Remove skin from turkey; chop turkey and place in a large bowl. add the pasta, celery, onions and green pepper. In a small bowl, combine the mayonnaise, brown sugar, vinegar, salt and lemon juice; pour over pasta mixture and toss to coat.
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3.
Cover and refrigerate for at least 2 hours. Just before serving, stir in cashews.
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