Turkey and Broccoli Pasta Salad or Chicken and Broccoli Pasta Salad
Portion Size: 11/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1-pound pasta | May use whole grain |
| 3 cups diced cooked turkey breast | (or chicken) |
| 1/2 cup celery | Washed, trimmed and minced |
| ½ cup red onion | Washed, peeled, and minced |
| 3 cups broccoli florets | (small fresh) Washed and trimmed |
| ½ cup dried cranberries | |
| ½ cup light mayonnaise | |
| 1 ½ cups plain fat free yogurt | |
| 2 Tablespoons Dijon mustard | |
| 1 Tablespoon lemon juice | |
| 2 Tablespoons honey | |
| 1 teaspoon salt | |
| ½ teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a large pot of water to a boil. | |
| 2 | Add pasta and cook according to the directions on the package. | |
| 3 | Add broccoli for the last 1 minute of cooking time. | |
| 4 | Drain. | |
| 5 | Rinse with cold water; drain. | |
| 6 | In a large bowl combine, mayonnaise, yogurt, mustard, lemon juice, honey, salt and pepper. | |
| 7 | Mix thoroughly. | |
| 8 | Add pasta, turkey, broccoli, celery, red onion, and cranberries. | |
| 9 | Toss to coat. | |
| 10 | Chill for 1 hour or more. |
Posted in Dinner Entrée, Turkey Dinner Recipes
