Turkey and Pasta Salad with Parmesan Vinaigrette

Turkey and Pasta Salad with Parmesan Vinaigrette

Serves 5
Make this pasta salad, a great addition to a picnic lunch or supper, up to a day in advance. Simply cover it tightly with plastic wrap and refrigerate until ready to serve.
  • 3 cups dried fusilli pasta
  • 1/2 pound broccoli, cut into small florets, stems thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 5 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Parmesan cheese
  • 1 clove garlic, finely chopped
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground white pepper
  • 1 (7-ounce) can artichoke hearts, drained, rinsed and quartered
  • 1 1/2 cup sliced mushrooms
  • 1/2 cup finely chopped celery
  • 1/2 cup grated carrot
  • 3 cups cooked diced turkey
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Cook pasta according to package directions. Drain well.

Meanwhile, steam broccoli until it turns bright green, about 3 minutes. Drain and rinse in cold water.

In large bowl, whisk together oil, vinegar, mustard, Parmesan, garlic, basil, salt and pepper to make a dressing. Add pasta, broccoli, artichoke hearts, mushrooms, celery, carrots and turkey and toss gently to coat.
Nutritional Info: 
Per Serving: 470 calories (240 from fat), 26g total fat, 4.5g saturated fat, 60mg cholesterol, 770mg sodium, 24g carbohydrates, (4 g dietary fiber, 1g sugar), 32g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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