Hearty Holiday Pasta Salad
Pasta tossed with broccoli, leftover turkey, dried cranberries, blue cheese, walnuts and a lemon dressing.
8 ounces (about 3 cups) uncooked dry bow tie pasta
1 1/2 cups fresh broccoli florets, bite-size pieces
1/2 cup lemon juice
3 tablespoons chopped red onion
1 teaspoon granulated sugar
1 teaspoon salt
1/2 cup pure vegetable oil
2 cups chopped leftover cooked Butterball® Turkey
1 (6-ounce) package sweetened dried cranberries, about 1 1/2 cups
1 cup (4 ounces) blue cheese crumbles
1/2 cup chopped walnuts, toasted
- Cook pasta according to package directions, adding broccoli the last 2 minutes. Drain pasta and broccoli. Rinse with cold water to cool quickly; drain well.
- Combine lemon juice, onion, sugar and salt in small bowl; whisk until blended. Slowly whisk in oil; set aside.
- Place pasta and broccoli, cranberries, turkey, blue cheese and walnuts in large bowl; toss together. Add lemon juice mixture; toss lightly. Cover; refrigerate until ready to serve.
Makes 8 servings.
Recipe provided courtesy of Butterball, LLC.