Healthified Turkey-Pasta Salad
Healthified Turkey-Pasta Salad
Provided by: live better america
total
prep
75% less fat • 46% fewer calories • 46% more vitamin A than the original recipeĀ see the comparison Smart substitutions brought down the fat and calories and broccoli was added for more nutrients.
Ingredients
- 1 box (14.5 oz) uncooked multigrain or whole grain rotini or rotelle pasta
- 1/2 cup reduced-fat mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon champagne vinegar, white wine vinegar or cider vinegar
- 1/4 cup powdered sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon poppy seed
- 3 cups small fresh broccoli florets
- 1 1/2 cups cubed cooked turkey breast (1/2 lb)
- 1/2 cup dried cherries
- 1 small onion, chopped (1/2 cup)
- 1 medium stalk celery, chopped (1/2 cup)
- 1/2 cup unblanched whole almonds, toasted*
- 1 1/2 cups fat free plain yogurt (from 2-lb container)
Directions
- Cook pasta as directed on package omitting salt and adding broccoli for last 2 minutes of cooking; drain. Rinse with cold water to cool; drain.
- In large bowl, mix pasta, broccoli and all remaining salad ingredients except almonds.
- In medium bowl, beat dressing ingredients with wire whisk until smooth. Add to pasta mixture; toss to mix well. Cover; refrigerate at least 2 hours to blend flavors. Before serving, stir in almonds.
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