Rigatoni-turkey salad

Yield: 4 Servings

Measure Ingredient
8 ounces Rigatoni or Elbow Macaroni OR other medium pasta shape, uncooked
1½ cup Cubed cooked turkey
¼ cup Chopped onion
1 cup Thinly sliced carrots
1 cup Frozen peas; thawed
2 tablespoons Vegetable oil
2 tablespoons Cider vinegar
¼ teaspoon Thyme
¼ teaspoon Salt
¼ teaspoon Pepper

Prepare pasta according to package directions, drain and rinse with cold water. Drain well.

Combine turkey and vegetables in a large bowl. Add pasta. Combine oil, vinegar and seasonings in a jar. Shake until well blended. Pour over pasta and stir well. Cover and chill until ready to serve.

Each serving provides: 305 Calories; 22½ g Protein; 34.7 g Carbohydrates; 8⅕ g Fat; 45 mg Cholesterol; 214 mg Sodium. Calories from Fat: 25%

Copyright National Pasta Association () (Reprinted with permission)

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