Turkey and Pasta Salad with Parmesan Vinaigrette
Serves 5
Time 20 min
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.
Special Diets:
Ingredients
- 8 ounces 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 (7.0-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
Method
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 (4g dietary fiber, 1g sugar), 32g protein.
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.
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Ingredients
- 8 ounces 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 (7.0-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