Chilled Turkey Pasta Salad Recipe
This is a tasty and different way to use any leftover turkey. Kids love it when you use multicolored pasta.
This recipe is:
Diabetic Friendly
Prep: 45 min. + chilling
Yield: 16 Servings
Ingredients
4-1/2 cups uncooked bow tie pasta
2 cans (20 ounces each) unsweetened pineapple chunks, undrained
2/3 cup red wine vinegar
1/4 cup lemon juice
1/4 cup honey mustard
2 tablespoons olive oil
2 teaspoons garlic salt
6 cups cubed cooked turkey
4 cups chopped fresh broccoli
4 celery ribs, chopped
1 medium red onion, chopped
1 large green pepper, chopped
2 cups cubed cheddar cheese
Directions
Cook pasta according to package directions. Drain pasta and rinse in cold water.
Drain pineapple, reserving 1 cup juice; set pineapple aside. For dressing, in a small bowl, whisk the vinegar, lemon juice, honey mustard, oil, garlic salt and reserved pineapple juice; set aside.
In a large bowl, combine the pasta, turkey, broccoli, celery, onion, pepper and pineapple. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in cheese. Yield: 16 servings.
Nutritional Facts 1-1/3 cups equals 293 calories, 11 g fat (5 g saturated fat), 57 mg cholesterol, 413 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat, 1/2 fruit.
Originally published as Chilled Turkey Pasta Salad in Reminisce December/January 2011, p43
This is a tasty and different way to use any leftover turkey. Kids love it when you use multicolored pasta.
This recipe is:
Diabetic Friendly
Prep: 45 min. + chilling
Yield: 16 Servings
Ingredients
4-1/2 cups uncooked bow tie pasta
2 cans (20 ounces each) unsweetened pineapple chunks, undrained
2/3 cup red wine vinegar
1/4 cup lemon juice
1/4 cup honey mustard
2 tablespoons olive oil
2 teaspoons garlic salt
6 cups cubed cooked turkey
4 cups chopped fresh broccoli
4 celery ribs, chopped
1 medium red onion, chopped
1 large green pepper, chopped
2 cups cubed cheddar cheese
Directions
Cook pasta according to package directions. Drain pasta and rinse in cold water.
Drain pineapple, reserving 1 cup juice; set pineapple aside. For dressing, in a small bowl, whisk the vinegar, lemon juice, honey mustard, oil, garlic salt and reserved pineapple juice; set aside.
In a large bowl, combine the pasta, turkey, broccoli, celery, onion, pepper and pineapple. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in cheese. Yield: 16 servings.
Nutritional Facts 1-1/3 cups equals 293 calories, 11 g fat (5 g saturated fat), 57 mg cholesterol, 413 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat, 1/2 fruit.
Originally published as Chilled Turkey Pasta Salad in Reminisce December/January 2011, p43
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Another Great Group of *~ Beth ~*
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