Healthified Turkey-Pasta Salad

Healthified Turkey-Pasta Salad

Healthified Turkey-Pasta Salad
Provided by:
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.


  • 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)


  • 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.

Featured Video