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Turkey Pasta Salad
This hearty pasta salad combines tender whole-grain rotini with cooked turkey breast, fresh broccoli florets, and sweet dried cherries. A creamy, tangy dressing made from yogurt, Dijon mustard, and champagne vinegar brings the ingredients together beautifully. It is a fantastic way to use up leftover holiday turkey or to meal-prep for quick weekday lunches. Crunchy toasted almonds are stirred in just before serving to add a satisfying, nutty finish to every bite.
Ingredients
- 1 box (14.5 oz) multigrain or whole-grain rotini or rotelle pasta
- 3 cups small fresh broccoli florets
- 1½ cups cubed cooked turkey breast (8 oz)
- ½ cup dried cherries
- 1 small onion, chopped (⅓ cup)
- 1 medium stalk celery, chopped (½ cup)
- ½ cup unblanched whole almonds, toasted
- 1½ cups fat-free plain yogurt
- ½ cup reduced-fat mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon champagne vinegar, white wine vinegar or cider vinegar
- ¼ cup powdered sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon poppy seed
Instructions
- 1Boil the pasta according to the package instructions, leaving out the salt. Drop the fresh broccoli florets into the boiling water during the final two minutes of cooking. Drain the pasta and broccoli, then rinse under cold water and drain thoroughly.
- 2Transfer the cooled pasta and broccoli to a large mixing bowl. Add the cubed cooked turkey breast, dried cherries, chopped onion, and chopped celery.
- 3Whisk the yogurt, mayonnaise, Dijon mustard, vinegar, powdered sugar, salt, pepper, and poppy seeds together in a medium bowl until completely smooth. Pour this dressing over the pasta mixture and toss well to coat everything evenly. Cover the bowl and refrigerate for at least two hours to allow the flavors to meld. Stir in the toasted almonds right before serving.
- 4Place the unblanched whole almonds in a dry skillet over medium heat. Toast them for five to seven minutes, stirring frequently until they begin to brown. Stir constantly once they start changing color until they reach a light, even brown, then remove from the heat to cool.