logo  
in mamas kitchen dot com©
home mothers recipes food is art seasons membership
submit your recipes, click here     
breakfast bread soup main veggies dessert

Turkey and Pasta Salad & Vinaigrette

Salad or sandwich we must use up that leftover turkey after the Thanksgiving or Christmas Holiday.

  • 1/2 cup vegetable oil
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon garlic powder
  • Dash white pepper
  • 3/4 cup carrot, chopped
  • 3/4 cup celery, chopped
  • 1/4 cup onion, chopped
  • 2 cups rotini pasta, (or other small pasta), cooked and drained
  • 1 cup pitted black olives, drained & sliced
  • 1 package (8 oz ) frozen artichoke hearts, thawed and well drained
  • 3 cups cooked turkey, cubed
  • Lettuce leaves for serving
 

Method

In small bowl, combine oil, vinegar, garlic powder and pepper.

In large bowl, combine carrot, celery, onion and rotini. Add dressing and gently toss to coat well. Add olives, artichokes and turkey.  Toss gently one more time. Cover and chill thoroughly at least two hours..

To serve, spoon each portion onto lettuce leaves.

Contributor:  pat ciesla

holiday meats - recipes for Christmas and thanksgiving

more poultry recipes

Happy Holiday Cooking to all!

top of page

  
 

 

Google

©inmamaskitchen.com         membership agreement