Turkey and Dried Cherry Pasta Salad
This is a flavorful recipe with simple ingredients that I discovered after Thanksgiving last year when I was trying to find new uses for left-over turkey.
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 6
salads
turkey
cherries
leftovers
lunch
pasta
american
lunch
contains white meat
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
- salad:
- poppy seed dressing:
- 2 cups mayonnaise
- 2 tbsp dijon mustard
- 1/4 cup powdered sugar
- 1 oz champagne vinegar
- 1 oz water
- 1/2 tsp black pepper ground fine
- 1/2 tsp poppy seeds
- 2 tsp kosher salt
- 1 lb rotelle pasta
- 1 tbsp olive oil
- 8 oz turkey
- 3 oz dried cherries
- 1/2 medium diced
- 1/2 medium diced
- 1/2 whole almonds
- Carbohydrate 53.00901367357 g
- Cholesterol 78.7733333333333 mg
- Fat 66.1464917850099 g
- Fiber 0.500439481898878 g
- Protein 16.981072933925 g
- Saturated Fat 9.35047741025641 g
- Serving Size 1 1 Serving (228g)
- Sodium 1184.11772386588 mg
- Sugar 52.5085741916711 g
- Trans Fat 3.48563582051284 g
- Calories 867 calories
1. Mix together all the ingredients for the dressing completely; set aside. 2. Cook the pasta al dente, drain, toss in olive oil and cool completely. 3. Combine pasta, turkey, cherries, celery and half of the almonds in a large bowl. Mix in dressing to desired consistency. Taste for salt and adjust if necessary. 4. Transfer to a serving dish and top with the remaining almonds.
