| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

A crowd pleasing and filling salad.

Caesar Pasta Salad

3 cups uncooked dried rotini pasta
10 ounces cooked turkey, cut into 1/2-inch cubes
1 cup Caesar salad dressing - divided use
8 ounces chedarella or cheddar cheese, cut into 1/2-inch cubes
6 cups Italian lettuce blend
4 plum tomatoes, cut into wedges

Freshly grated Parmesan cheese for sprinkling

Freshly ground black pepper

1. Cook pasta according to package directions. Rinse with cold water; drain.
2. Combine pasta, turkey and 1/2 cup salad dressing in large salad bowl. Cover; refrigerate 1 hour.
3. Stir in cheese, lettuce, tomatoes and additional salad dressing, if desired; toss to coat.
4. Sprinkle with Parmesan cheese and ground black pepper, if desired.

Makes 8 servings.