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Prep 30min
Total30min
Servings15
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Ingredients
6 1/2
cups uncooked medium pasta shells (1 lb)
4
cups small fresh broccoli florets (about 10 oz)
3
cups thinly sliced carrots (about 6 medium)
1
lb smoked turkey breast (from deli), cut into 1/2-inch cubes
2
medium yellow bell peppers, coarsely chopped (2 cups)
1/2
cup chopped red onion
12
oz Cheddar cheese, cut into 1/2-inch cubes (3 cups)
1
cup Italian dressing
1/3
cup chopped fresh chives
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Steps
1
Cook pasta as directed on package, adding broccoli and carrots during last 2 minutes of cooking. Drain; rinse with cold water to cool. Drain well.
2
Meanwhile, in large bowl, place turkey, bell peppers, onion and cheese.
3
Gently stir cooked cooled pasta with broccoli and carrots into turkey mixture. Pour dressing over salad and add chives; toss gently to coat. If desired, garnish with additional chives.
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Combine the pasta, vegetables, turkey and cheese. Add 1/2 cup of the dressing and toss to coat. Cover and refrigerate for up to one day. Just before serving, stir in the remaining 1/2 cup dressing and the chives.
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