- 2 1/2 cups tri-colored rotini pasta, cooked and drained
- 2 cups cooked turkey ( white meat preferred), cubed
- 1/2 cup scallions, thinly sliced
- 1/4 cup celery, chopped
- 1/4 cup fresh parsley, chopped
- 1 1/2 teaspoons fresh tarragon, chopped or 1/2 teaspoon dried
- 1 tablespoon canola or olive oil
- 2 tablespoons tarragon vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons 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.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
458 calories; 10g total fat; 56mg cholesterol; 119mg sodium; 60g carbohydrates; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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