© 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 #10 cans California cling peach slices, packed in juice
3 c prepared pesto
3 Gallons cooked rotini pasta, chilled
3 qt COOKED TURKEY BREAST, cut into julienne strips
6 Large green bell peppers, seeds and ribs removed & cut into strips
6 c cherry tomatoes
3 c red onion, finely chopped
1-1/2 Gallons mixed lettuce, washed, drained and well chilled
96 Each fresh basil leaves for garnish
3 c grated Parmesan cheese for garnish
Drain peaches, reserving 2 cups juice. Reserve 48 peach slices for garnish.
Place pesto in food processor. With motor running, gradually add peach juice until mixture is creamy.
Toss pasta with pesto mixture. Gently stir in remaining peaches, cooked turkey, green pepper, tomatoes and onion. Refrigerate for at least 2 hours for flavors to blend.
For each serving, arrange 1/2 cup lettuce on chilled salad plate. Top each with 2 cups turkey pasta salad. Garnish each with a peach slice and two basil leaves. Sprinkle each portion with 1 tablespoon Parmesan cheese.