Creamy Turkey & Broccoli Pasta Salad

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

1. 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.
2. 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.
3. 3Transfer the cooled pasta and broccoli to a large mixing bowl. Add the cubed cooked turkey breast, dried cherries, chopped onion, and chopped celery.
4. 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.
5. 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.

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