Turkey and Pasta Salad Vinagrette
1/2 Cup vegetable oil
1/4 Cup white wine vinegar
1/2 Teaspoon garlic powder
Dash white pepper
3/4 Cup chopped carrot
3/4 Cup chopped celery
1/4 Cup chopped onion
2 Cups rotini pasta (or other small pasta),
cooked and drained
1 Cup sliced pitted black olives
1 Package (8 ounces) frozen artichoke hearts
thawed and well drained
3 Cups cubed COOKED TURKEY
Leaf lettuce |
In small bowl, combine oil, vinegar, garlic powder and pepper. In large bowl, combine carrot, celery, onion and rotini. Add oil mixture; toss to coat. Add olives,artichokes and turkey; toss gently.
Cover and chill thoroughly. To serve, spoon each portion onto lettuce leaves.
Thanks to The National Turkey Federation and
Julie Morales.
