2 1/2 cups tri-colored corkscrew pasta, cooked and drained
2 cups cooked, cubed turkey breast
1/2 cup thinly sliced green onions
1/4 cup chopped celery
1/4 cup chopped fresh parsley
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
2 tablespoons tarragon vinegar
2 tablespoons reduced-calorie mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon canola or olive oil


In a large bowl, combine pasta, turkey cubes, green onions, celery, parsley, and tarragon. In a small bowl, whisk together vinegar, mayonnaise, lemon juice and oil. Add to turkey mixture, turning to coat with the dressing. Cover and refrigerate for 1 to 2 hours or until chilled throughout.

You could also add some fresh vegetables, like bell pepper strips or blanched broccoli florets, to this salad.

Turkey Pasta Salad
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