Turkey Pasta Salad
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2 cups uncooked rotini pasta
½ pound cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1½ 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 fat-free mayonnaise
1 tablespoon grated Parmesan cheese
1½ teaspoons snipped fresh basil or ½ teaspoon dried basil leaves
1 teaspoon minced garlic
½ teaspoon black pepper
¼ cup chopped walnuts, toasted, if desired
STEP 1: Cook pasta according to package directions. Rinse under cold water to cool. Drain well and set aside.
STEP 2: Cut turkey breast into ½-inch cubes and toss with lemon juice.
STEP 3: Cut broccoli florets into bite-size pieces. Steam broccoli for one minute. Rinse under cold water to cool. Drain well.
STEP 4: Toss turkey, broccoli, sugar snap peas and tomatoes in a medium bowl.
STEP 5: Combine yogurt, mayonnaise, Parmesan cheese, basil, garlic and pepper in a separate bowl. Pour over salad mixture and toss to coat. Garnish with toasted chopped walnuts if desired.