Why Make This Recipe
Turkey, Cranberry, and Walnut Pasta Salad is a fresh and flavorful dish that perfectly combines protein, sweetness, and crunch. This recipe is not only delicious but also quick to prepare, making it ideal for busy weekdays or casual gatherings. It’s a great way to use up leftover turkey or chicken, and it offers a delightful change from traditional pasta salads with its unique mix of ingredients. Plus, it can be served cold, making it a refreshing option for any meal.
How to Make Turkey, Cranberry and Walnut Pasta Salad
Ingredients:
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt (or sour cream)
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Salt & pepper to taste
- 1 pound uncooked bowtie pasta (or any small pasta)
- 2 cups diced or shredded turkey breast (or chicken)
- 1 cup dried cranberries
- 4 green onions (thinly sliced)
- 2 stalks celery (thinly sliced)
- 8-ounce can mandarin oranges (drained well)
- 1/2 cup chopped walnuts
Directions:
- In a medium saucepan, bring water to a boil. Salt the water well and add the pasta. Cook it according to package instructions until al dente. Drain the pasta and rinse it with cold water.
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, and a pinch of salt and pepper. Set this dressing aside.
- In a large bowl, combine the cooked pasta, turkey, cranberries, green onions, celery, mandarin oranges, and walnuts.
- Pour the dressing over the pasta salad and stir well to coat everything evenly. Chill until you are ready to serve.
- Optionally, garnish with extra scallions or walnuts before serving.
How to Serve Turkey, Cranberry and Walnut Pasta Salad
Serve this pasta salad cold or at room temperature. It’s perfect as a side dish for lunch or dinner. You can also enjoy it as a light main course. Adding some extra scallions or walnuts on top can provide a nice presentation.
How to Store Turkey, Cranberry and Walnut Pasta Salad
This pasta salad stores well in the fridge. Keep it in an airtight container for up to 3 days. If you’re making it ahead of time, it’s best to mix the dressing in just before serving to keep everything fresh and avoid sogginess.
Tips to Make Turkey, Cranberry and Walnut Pasta Salad
- For added flavor, try using rotisserie chicken instead of turkey.
- You can substitute almonds or pecans for walnuts if you prefer.
- To make the salad even healthier, add other vegetables like bell peppers or spinach.
- For a gluten-free option, use gluten-free pasta.
Variation
Feel free to change up the ingredients based on your preferences. You can add diced apples for more sweetness, or swap out the mandarin oranges for pineapple for a tropical twist.
FAQs
1. Can I use leftover turkey for this salad?
Yes! Leftover turkey works great in this recipe and adds more flavor.
2. How long can I keep this pasta salad in the fridge?
You can keep it for about 3 days in an airtight container.
3. Can I make this recipe vegan?
Yes, you can swap the mayonnaise and Greek yogurt with plant-based alternatives and use vegan protein sources.
4. Is this salad good for meal prep?
Absolutely! It’s perfect for meal prep as it lasts well and can be enjoyed throughout the week.
5. What other dressings can I use?
You can experiment with different dressings, like a vinaigrette or a yogurt-based dressing for varied flavors.
Turkey, Cranberry, and Walnut Pasta Salad
Ingredients
Dressing
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt (or sour cream)
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Salt & pepper to taste
Salad Ingredients
- 1 pound uncooked bowtie pasta (or any small pasta)
- 2 cups diced or shredded turkey breast (or chicken) Use leftover turkey for convenience.
- 1 cup dried cranberries
- 4 green onions (thinly sliced) For garnish and flavor.
- 2 stalks celery (thinly sliced)
- 1 8-ounce can mandarin oranges (drained well)
- 1/2 cup chopped walnuts Can substitute with almonds or pecans.
Instructions
Preparation
- In a medium saucepan, bring water to a boil. Salt the water well and add the pasta. Cook it according to package instructions until al dente. Drain the pasta and rinse it with cold water.
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, and a pinch of salt and pepper. Set this dressing aside.
Assembly
- In a large bowl, combine the cooked pasta, turkey, cranberries, green onions, celery, mandarin oranges, and walnuts.
- Pour the dressing over the pasta salad and stir well to coat everything evenly. Chill until you are ready to serve.
- Optionally, garnish with extra scallions or walnuts before serving.