recipes
Hearty Holiday Pasta Salad
Pasta tossed with broccoli, turkey, dried cranberries, blue cheese, walnuts and a lemon dressing
- Servings
- cook method
- prep
- cook
- ready
- 8
- Boil/Simmer
- 20 minutes
- 10 - 20 minutes
- Less than 45 minutes
Ingredients
- 8 ounces (about 3 cups) uncooked dry bow tie pasta
- 1 1/2 cups fresh broccoli florets, bite-size pieces
- 1/2 cup lemon juice
- 3 tablespoons chopped red onion
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 cup pure vegetable oil
- 2 cups chopped leftover cooked Butterball® Turkey
- 1 package (6 ounces) sweetened dried cranberries, about 1-1/2 cups
- 1 cup (4 ounces) blue cheese crumbles
- 1/2 cup chopped walnuts, toasted
- Directions
- Nutrition Info
-
Cook pasta according to package directions, adding broccoli the last 2 minutes. Drain pasta and broccoli. Rinse with cold water to cool quickly; drain well.
Combine lemon juice, onion, sugar and salt in small bowl; whisk until blended. Slowly whisk in oil; set aside.
Place pasta and broccoli, cranberries, turkey, blue cheese and walnuts in large bowl; toss together. Add lemon juice mixture; toss lightly. Cover; refrigerate until ready to serve.
