Garden Party Salad

Garden Party Salad

Toss together a colorful, crunchy medley of fresh vegetables and pasta shells for a pretty luncheon entrée. Deli turkey and bottled dressing save time.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

15

servings

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
  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.
Makes 15 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 430mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 4g,
    • Sugars 5g),
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.