Turkey pasta salad with red grapes
Updated On: Nov 15 2012 08:21:34 AM CST
Makes 4 servings
Leftover turkey takes on a new personality. For do-ahead preparation, add half of the dressing before refrigerating the salad, and then add the rest just before serving. I like to make my own Basil Pesto, but you can buy it in a ready-to-use tub in most supermarkets.
For the pasta
6 ounces penne rigate
For the Creamy Pesto Dressing
¼ cup Basil Pesto
¼ cup sour cream
¼ cup red wine vinegar
1 teaspoon sugar
Salt and pepper to taste
To complete the recipe
1 ½ cups cooked turkey (or rotisserie chicken) in ¾-inch pieces, skin removed, cooled
1 cup coarsely shredded carrots
1 cup halved seedless red grapes (about 6 ounces)
2 green onions, coarsely chopped
Salt and pepper to taste
8 leaves red leaf lettuce
Freshly ground pepper, freshly shredded Parmesan cheese, and small bunches of red grapes for garnish
Cook the penne according to package instructions.
Meanwhile, whisk together the dressing ingredients in a large bowl.
When the penne is done, drain well. Rinse in cold water, then drain again.
Add the penne, chicken, carrots, grapes, and green onions to the dressing. Toss until evenly combined.
To serve, arrange greens on salad plates or shallow bowls. Top with mounds of the chicken salad and garnish with pepper, Parmesan cheese, and bunches of grapes.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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