cups uncooked rotini pasta
pound cubed JENNIE-O® Oven Roasted Turkey Breast
teaspoons lemon juice
cup broccoli florets
cup fresh or frozen sugar snap peas, thawed
cup yellow cherry tomatoes
cups plain low-fat yogurt
cup fat-free mayonnaise
tablespoon grated Parmesan cheese
teaspoons snipped fresh basil or 0.5 teaspoon dried basil leaves
teaspoon minced garlic
teaspoon black pepper
cup chopped walnuts, toasted, if desired
Cook pasta according to package 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, Parmesan cheese, basil, garlic and pepper.
Pour dressing over salad mixture and toss to coat.
Garnish with toasted chopped walnuts, if desired.