Chinese Turkey Pasta Salad Recipe

5 1
Chinese Turkey Pasta Salad Recipe
Chinese Turkey Pasta Salad Recipe photo by Taste of Home
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Chinese Turkey Pasta Salad Recipe

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5 1
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"This colorful palate-pleasing salad is ideal for weddings, luncheons and birthday parties," pens Nancy Bergeland from Madison, Minnesota.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 cups uncooked spiral pasta
  • 2 cups cubed cooked turkey
  • 1-1/2 cups fresh or frozen snow peas, thawed
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1/4 cup thinly sliced green onions
  • 1/4 cup diced celery
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup mayonnaise
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1 cup salted cashews halves, divided

Directions

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the turkey and vegetables.
In a small bowl, combine the mayonnaise, soy sauce, sugar, ginger and hot pepper sauce. Stir in 1/2 cup cashews. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving. Sprinkle with remaining cashews. Yield: 4-6 servings.
Originally published as Chinese Turkey Pasta Salad in Taste of Home October/November 2004, p12

  • 2 cups uncooked spiral pasta
  • 2 cups cubed cooked turkey
  • 1-1/2 cups fresh or frozen snow peas, thawed
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1/4 cup thinly sliced green onions
  • 1/4 cup diced celery
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup mayonnaise
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1 cup salted cashews halves, divided
  1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the turkey and vegetables.
  2. In a small bowl, combine the mayonnaise, soy sauce, sugar, ginger and hot pepper sauce. Stir in 1/2 cup cashews. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving. Sprinkle with remaining cashews. Yield: 4-6 servings.
Originally published as Chinese Turkey Pasta Salad in Taste of Home October/November 2004, p12

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