Rigatoni-turkey salad
4 Servings
Ingredients
| Quantity | 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 |
Directions
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)