Turkey pasta salad with red grapes

Published On: Oct 04 2011 02:16:11 PM EDT   Updated On: Nov 20 2014 11:46:56 AM EST

Makes 4 servings

Leftover turkey takes on a new personality. For do-ahead preparation, add half of the dressing before refrigerating the salad, and then add the rest just before serving. I like to make my own Basil Pesto, but you can buy it in a ready-to-use tub in most supermarkets.

For the pasta

6 ounces penne rigate

For the Creamy Pesto Dressing

¼ cup Basil Pesto

¼ cup sour cream

¼ cup red wine vinegar

1 teaspoon sugar

Salt and pepper to taste

To complete the recipe

1 ½ cups cooked turkey (or rotisserie chicken) in ¾-inch pieces, skin removed, cooled

1 cup coarsely shredded carrots

1 cup halved seedless red grapes (about 6 ounces)

2 green onions, coarsely chopped

Salt and pepper to taste

8 leaves red leaf lettuce

Freshly ground pepper, freshly shredded Parmesan cheese, and small bunches of red grapes for garnish

Cook the penne according to package instructions.

Meanwhile, whisk together the dressing ingredients in a large bowl.

When the penne is done, drain well. Rinse in cold water, then drain again.

Add the penne, chicken, carrots, grapes, and green onions to the dressing. Toss until evenly combined.

To serve, arrange greens on salad plates or shallow bowls. Top with mounds of the chicken salad and garnish with pepper, Parmesan cheese, and bunches of grapes.


The views expressed below are not those of Click On Detroit, WDIV, or its affiliated companies. By clicking on "Post," you acknowledge that you have read the Terms of Service and your comment is in compliance with such terms. Readers, please help keep this discussion respectful and on topic by flagging comments that are offensive or inappropriate (hover over the commenter's name and you'll see the flag option appear on right side of that line). And remember, respect goes both ways: Tolerance of others' opinions is important in a free discourse. If you're easily offended by strong opinions, you might skip reading comments entirely.

blog comments powered by Disqus