© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2-1/2 c tri-colored rotini pasta, cooked and drained
2 c COOKED TURKEY ( white meat preferred), cubed
1/2 c scallions, thinly sliced
1/4 c celery, chopped
1/4 c fresh parsley, chopped
1-1/2 tsp fresh tarragon, chopped Note: OR 1/2 tsp dried
1 tbsp canola or olive oil
2 tbsp tarragon vinegar
1 tbsp fresh lemon juice
2 tbsp reduced-calorie mayonnaise
In a large bowl, combine cooked pasta, turkey cubes, scallions, celery, parsley and tarragon.
In a small bowl, mix together the oil, vinegar, lemon juice and mayonnaise. Add to turkey mixture.
Mix well, coating all surfaces. Cover and refrigerate for 1 to 2 hours or until chilled throughout.
Makes 4 main dish servings.
458 Total Calories
10 g Total Fat
56 g Cholesterol
119 mg Sodium
60 g Total Carbohydrates
30 g Protein