Light Turkey Pasta Salad
| Makes 6 servings | Prep time Under 15 minutes | Total time Under 30 minutes |
Nutritional Information
| Calories | 310 | Fat | 12g |
| Protein | 18g | Cholesterol | 30mg |
| Carbohydrates | 34g | Sodium | 540mg |
| Saturated Fat | 2g |
Ingredients
2 cups rotini pasta, uncooked
1/2 pound JENNIE-O TURKEY STORE® Extra Lean Honey Cured Turkey Breast, cubed
1 1/2 teaspoons lemon juice
1 cup broccoli florets
1/2 cup fresh or frozen sugar snap peas, thawed
1/4 cup yellow cherry tomatoes
2 cups plain low fat yogurt
1/2 cup reduced calorie mayonnaise
1 tablespoon parmesan cheese, grated
1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil leaves
1 teaspoon garlic, minced
1/2 teaspoon black pepper
1/4 cup toasted walnuts, if desired
Directions
Cook pasta according to package directions until tender. Cool under cold running water and drain well.
Cut turkey breast into 1/2 inch cubes and toss with lemon juice. Cut broccoli florets into bite-size pieces. Steam broccoli 1 minute. Cool under cold running water and drain well. Toss turkey, broccoli, sugar snap peas, and tomatoes together in bowl.
In a separate container, combine yogurt, mayonnaise, parmesan cheese, basil, garlic, and black pepper. Pour dressing over salad mixture and toss to coat. Garnish with toasted chopped walnuts, if desired.
