Colorful Turkey Pasta Salad
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. Makes 4 main dish servings.
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