With its delightful presentation, this entrée salad of colorful, sweet bell pepper 'pots' filled with a mixture of turkey, cheddar cheese, broccoli florets, green onions and rotini pasta tossed with Italian dressing is an ideal menu item for buffets or luncheons.

Pepper Cup Turkey, Cheese and Pasta Salad

4 large green, red or yellow bell peppers
1 1/2 cups (6 ounces) rotini, cooked, drained
2 cups broccoli flowerets, cooked, drained
1 1/2 cups (6 ounces) cubed Wisconsin Cheddar Cheese
2 cups turkey cubes
1/4 cup green onion slices
1/2 cup Italian dressing

1. Cut peppers in half lengthwise; seed. Cook 8 minutes in boiling water; cool.
2. Combine rotini, broccoli, cheese, turkey, onion and dressing; mix lightly. Fill pepper halves with pasta mixture. Cover; chill several hours.

Makes 8 servings.

Microwave Directions: Cut peppers as directed. Place peppers and 2 tablespoons water in 3 quart casserole or bowl; cover. Microwave on high 4 to 5 minutes or until crisp-tender. Continue as directed.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.