Turkey Pasta Salad
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2 cups uncooked rotini pasta
½ pound cubed JENNIE-O® Extra Lean Honey Cured Turkey Breast
1 ½ teaspoons lemon juice
1 cup broccoli florets
½ cup fresh or frozen sugar snap peas, thawed
¼ cup yellow cherry tomatoes
2 cups plain low-fat yogurt
½ cup reduced-calorie mayonnaise
1 tablespoon grated Parmesan cheese
1 ½ teaspoons snipped fresh basil or 1/2 teaspoon dried basil leaves
1 teaspoon minced garlic
½ teaspoon black pepper
¼ cup chopped walnuts, toasted, if desired
Cook pasta according to package directions until tender. Cool under cold running water and drain well.
Cut turkey breast into ½-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. In medium bowl, toss turkey, broccoli, sugar snap peas and tomatoes.
In small bowl, combine yogurt, mayonnaise, cheese, basil, garlic and black pepper. Pour dressing over salad mixture and toss to coat. Garnish with toasted chopped walnuts, if desired.