A double-dose of tarragon turkey and tri-color rotini pasta salad. A great recipe for using leftover turkey.

Colorful Turkey Pasta Salad

2 1/2 cups tri-colored rotini pasta, cooked, drained
2 cups Honeysuckle White Deli Sliced Oven Roasted Breast., cubed (or use leftover turkey)
1/2 cup onions, thinly sliced
1/4 cup celery, thinly sliced
1/4 cup parsley, chopped
1 1/2 teaspoons fresh tarragon, chopped or use 1/2 teaspoon tarragon, dried
1 tablespoon olive or canola oil
2 tablespoons tarragon vinegar
1 tablespoon lemon juice
2 tablespoons reduced-calorie mayonnaise

1. In large bowl, combine pasta, turkey, onions, celery, parsley and tarragon.
2. In small bowl combine oil, vinegar, juice and mayonnaise. Fold into turkey pasta mixture; cover and refrigerate 1 to 2 hours, or overnight.

Makes 4 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.