Colorful Turkey Pasta Salad
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- 2-1/2 cups tri-colored rotini pasta, cooked and drained
- 2 cups oven roasted turkey breast meat, cubed
- 1/2 cup onions, thinly sliced
- 1/4 cup celery, thinly sliced
- 1-14 cup parsley, chopped
- 1-1/2 tsp fresh tarragon, chopped (or 1/2 tsp dried)
- 1 tbs oil
- 2 tbs tarragon vinegar
- 1 tbs lemon juice
- 2 tbs reduced-calorie mayonnaise
In a large bowl, combine pasta, turkey, onions, celery parsley, tarragon, oil, vinegar juice and mayonnaise. Mix thoroughly; cover and refrigerate 1 to 2 hours, or overnight.
Serves 4
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Cajun Country -- New Iberia, Louisiana