Leftover Colorful Turkey Pasta Salad- Thanksgiving

2-1/2 Cups tri-colored rotini pasta cooked and drained 2 Cups TURKEY ( white meat preferred) cooked and 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

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    Default Leftover Colorful Turkey Pasta Salad

    2-1/2 Cups tri-colored rotini pasta cooked and drained
    2 Cups TURKEY ( white meat preferred) cooked and 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

    Directions
    In a large bowl, combine 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.

    Serves 4

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