Turkey-pasta salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Wagon Wheel Or Spiral Pasta; Cooked And Drained, About 2 Cups Uncooked |
| 2 | cups | Cooked Turkey Or Chicken Strips; About 8 ounces |
| 8 | ounces | Whole Kernel Corn OR; Drained, 1 Can |
| 1 | cup | Frozen Corn Kernels; Thawed |
| 1 | large | Zucchini; Cut Into 1/2-Inch Slices, Each Slice Cut Into Quarters |
| 1 | large | Tomato; Cut Into 1/2-Inch Slices |
| 1 | small | Red Bell Pepper; Cut Into |
| 1/2-Inch Chunks | ||
| ½ | cup | Cilantro Or Parsley; Chopped |
| ¾ | cup | Picante Sauce; Pace Preferred |
| ⅓ | cup | Reduced Calorie Creamy Garlic Salad Dressing |
| ¼ | teaspoon | Salt; Optional |
| Additional Picante Sauce; | ||
| Optional, Pace Preferred | ||
Directions
Combine the pasta, turkey, corn, zucchini, tomato, red bell pepper, and cilantro in a large bowl. Combine the picante sauce, dressing and salt in a small bowl, mixing well to blend. Pour the dressing over the pasta mixture and toss gently to coat all of the ingredients. Refrigerate. Serve with additional picante sauce, if desired.