Whole wheat pasta tossed with leftover turkey, tomatoes, artichokes, olives and Italian dressing, combine for a hearty entree salad.

Turkey and Artichoke Antipasto Salad

2 cups uncooked whole wheat rotini
2 cups chopped leftover cooked Butterball® Turkey
2 medium tomatoes, each cut into 8 wedges
1 (14-ounce) can artichoke hearts, drained, quartered
1 (2.25-ounce) can sliced pitted ripe olives, drained
6 pepperoncini peppers, stemmed,sliced and seeded
1/4 cup chopped red onion
2 tablespoons finely chopped fresh basil
1/2 cup Italian dressing - divided use
2 tablespoons shredded Parmesan cheese

1. Cook pasta according to package directions; rinse and drain. Place in large bowl.
2. Add turkey, tomatoes, artichokes, olives, pepperoncini, onions and basil; mix lightly. Add 1/4 cup dressing, tossing to coat.
3. Refrigerate, covered, at least 2 hours, or until chilled. Add remaining 1/4 cup dressing; toss lightly. Sprinkle with cheese just before serving.

Makes 4 servings.

Recipe provided courtesy of Butterball, LLC.