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Turkey Tarragon Pasta Salad

  • Breast
  • Cooked turkey
  • Lunch
  • Snack
  • Entertaining
  • Everyday

Fresh licorice tasting tarragon is a divine match with turkey in this new twist to a pasta salad. Use leftover cooked turkey for an easy ingredient addition.

Yield

4 servings

Print Recipe

Ingredients

  • 2½ cups (625 mL) cooked rotini pasta
  • 2 cups (500 mL) cooked Ontario turkey breast, cut into cubes
  • 1/2 cup (125 mL) green onions, thinly sliced
  • 1/4 cup (50 mL) celery, chopped
  • 1/4 cup (50 mL) fresh parsley, chopped

Tarragon Dressing

  • 2 tbsp (25 mL) light mayonnaise
  • 2 tbsp (25 mL) tarragon or white wine vinegar
  • 1 tbsp (15 mL) canola or extra virgin olive oil
  • 1 tbsp (15 mL) lemon juice
  • 1½ tsp (7 mL) fresh tarragon, chopped

Instructions

  • To make the tarragon dressing, whisk together mayonnaise, vinegar, oil, lemon juice and tarragon in a small bowl; set aside.
  • In a large bowl, combine pasta, turkey, green onions, celery and parsley. Drizzle with dressing and toss to coat well. Cover and refrigerate for 1 to 2 hours or until well chilled.
  • Per serving: About 286 cal, 26 g pro, 7 g total fat (1 g sat fat), 29 g carb, 1 g fibre, 61 mg chol, 110 mg sodium. %RDI: iron 16%, calcium 2%, vit A 2%, vit C 15%

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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