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Creamy Turkey & Broccoli Pasta Salad
When you've got leftover holiday bird in the fridge, this creamy pasta salad turns it into an entirely new meal. Tender whole-grain rotini mingles with fresh broccoli florets, sweet dried cherries, and cubed turkey breast. A tangy yogurt and Dijon mustard dressing ties it all together, while toasted almonds bring a fantastic texture right at the end. It's an easy make-ahead lunch that you'll actually look forward to eating.
Equipment
- Stovetop
- Skillet
- Saucepan
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
- 1Place the unblanched whole almonds in a dry skillet over medium heat. Toast them for 5 to 7 minutes, stirring frequently until they begin to brown. Once they start changing color, stir constantly until they reach a light, even brown. Remove from the heat and let them cool.
- 2Cook the pasta as directed on the package, omitting the salt. Add the fresh broccoli florets to the boiling water during the final 2 minutes of cooking. Drain the pasta and broccoli, rinse under cold water, and drain thoroughly. Rinsing stops the cooking process and prevents the pasta from getting mushy.
- 3Transfer the cooled pasta and broccoli to a large mixing bowl. Add the cubed cooked turkey breast, dried cherries, chopped onion, and chopped celery.
- 4Whisk 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.
- 5Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. Stir in the toasted almonds right before serving so they stay crunchy.
Notes
- Make ahead: You can prepare this salad up to 2 days in advance, but wait to stir in the toasted almonds until just before serving.
- Swap: If you don't have champagne vinegar, white wine vinegar or apple cider vinegar work perfectly.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.