Turkey, Cranberry, and Walnut Pasta Salad
A fresh and flavorful pasta salad that combines protein, sweetness, and crunch, perfect for busy weekdays or gatherings.
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.
Notes
This pasta salad stores well in the fridge for up to 3 days. Mix the dressing in just before serving to keep everything fresh. For added flavor, try using rotisserie chicken instead of turkey. You can add diced apples for more sweetness, or swap out the mandarin oranges for pineapple for a tropical twist.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 20gFat: 10gSaturated Fat: 1.5gSodium: 600mgFiber: 2gSugar: 8g
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