recipes
Turkey and Artichoke Antipasto Salad
Whole wheat pasta tossed with leftover turkey, tomatoes, artichokes, olives and Italian dressing, combine for a hearty entree salad.
- Servings
- cook method
- prep
- cook
- ready
- 4
- Boil/Simmer
- 20 minutes
- 10 minutes or less
- Less than 2 1/2 hours
Ingredients
- 2 cups uncooked whole wheat rotini
- 2 cups chopped leftover cooked Butterball® Turkey
- 2 medium tomatoes, each cut into 8 wedges
- 1 can (14 ounces) artichoke hearts, drained, quartered
- 1 can (2.25 ounces) sliced pitted ripe olives, drained
- 6 pepperoncini peppers, stemmed,sliced and seeded
- 1/4 cup chopped red onion
- 2 tablespoons finely chopped fresh basil
- 1/2 cup Italian dressing, divided
- 2 tablespoons shredded Parmesan cheese
- Directions
- Nutrition Info
-
Cook pasta according to package directions; rinse and drain. Place in large bowl.
Add turkey, tomatoes, artichokes, olives, pepperoncini, onions and basil; mix lightly. Add 1/4 cup dressing, tossing to coat.
Refrigerate, covered, at least 2 hours, or until chilled. Add remaining 1/4 cup dressing; toss lightly. Sprinkle with cheese just before serving.
