Colorful Pasta Salad
Tri-colored rotini pasta tossed with leftover turkey, zucchini, bell peppers and Italian dressing. Serve with crusty Italian bread.
2 cups (6 ounces) uncooked tri-color rotini pasta
2 cups chopped leftover cooked Butterball® Turkey
4 ounces crumbled feta cheese
3/4 cup sliced zucchini
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 (2.5-ounce) can sliced pitted ripe olives, drained
1/3 cup chopped fresh basil leaves
3/4 cup Italian dressing - divided use
- Cook pasta according to package directions; drain. Place in large bowl.
- Add turkey, cheese, zucchini, bell peppers, olives and basil; mix lightly. Add 1/2 cup of the dressing; toss to coat. Cover. Refrigerate at least 2 hours.
- Stir in remaining 1/4 cup dressing just before serving.
Makes 6 servings.
Recipe and photograph provided courtesy of Butterball, LLC.