Colorful Turkey-Pasta Salad
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INGREDIENTS 8-ounces tricolor rotini pasta, about 2 cups
2 cups cubed oven-roasted turkey breast meat
1 onion, thinly sliced
1 large rib celery, thinly sliced, 1/4 cup
1/4 cup chopped parsley
1-1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon leaves
2 tablespoons tarragon vinegar
2 tablespoons reduced-calorie mayonnaise
1 tablespoon vegetable oil
1 tablespoon lemon juiceCook pasta according to package directions; drain.
In a large bowl, combine pasta, turkey, onion, celery, parsley and tarragon.
In a small bowl, combine vinegar, mayonnaise, oil and lemon juice. Fold into turkey-pasta mixture until well mixed. Cover and refrigerate 1 to 2 hours or overnight.
Makes 4 servings