Smoked Turkey Pasta Salad
This simple and fast pasta salad can be prepared in advance and refrigerated until you are ready to serve. The smoked turkey gives this salad an imaginative flair.
Makes 7 (1-cup) servings
|8||ounces uncooked ditalini pasta (small tubes)|
|6||ounces smoked turkey or chicken breast, skin removed, cut into strips|
|1||can (15 ounces) light kidney beans, rinsed and drained|
|1/2||cup thinly sliced celery|
|1/4||cup chopped red onion|
|1/3||cup reduced-fat mayonnaise|
|2||tablespoons balsamic vinegar|
|2||tablespoons chopped fresh chives or green onion|
|1||tablespoon fresh tarragon or 1-1/2 teaspoons dried tarragon leaves|
|1||teaspoon Dijon mustard|
|1||clove garlic, minced|
|1/4||teaspoon black pepper|
|Lettuce leaves (optional)|
- Cook pasta according to package directions. Drain and rinse well under cold water until pasta is cool; drain well.
- Combine pasta with turkey, beans, celery and onion in medium bowl. Combine mayonnaise, vinegar, chives, tarragon, mustard, garlic and pepper in small bowl. Pour over pasta mixture; toss to coat evenly. Serve on lettuce leaves, if desired.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||19 %|
Check out more recipes for Salads