© 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
1 lb uncooked rotini
1 Pint olive oil
8 oz white wine vinegar
2 tbsp garlic powder
4 tsp freshly ground white pepper
1-3/4 lbs carrots, peeled and diced
3/4 lb sweet onions, diced fine
2 lbs celery, washed, strings removed and finely diced
1 lb black olives, pitted and sliced
2 lbs artichokes, thawed and well drained
4-3/4 lbs TURKEY SALAMI
3 to 5 Bunches leaf lettuce, washed, drained and chilled
Prepare rotini according to directions. Drain, rinse and reserve.
Combine oil, vinegar, garlic powder and pepper. Mix thoroughly. Set dressing aside.
Combine vegetables with pasta in a large bowl. Fold in dressing.
Fold olives and artichokes into salad. Cover and refrigerate for 1 hour.
Cut turkey into 1/2-inch cubes. Combine with chilled salad mixture. Cover and refrigerate for service.
Serve 1-1/2 cup portion on chilled lettuce leaves.