Toss together a colorful, crunchy medley of fresh vegetables and pasta shells for a pretty luncheon entrée. Deli turkey and bottled dressing save time.
cups uncooked medium pasta shells (1 lb)
cups small fresh broccoli florets (about 10 oz)
cups thinly sliced carrots (about 6 medium)
lb smoked turkey breast (from deli), cut into 1/2-inch cubes
medium yellow bell peppers, coarsely chopped (2 cups)
cup chopped red onion
oz Cheddar cheese, cut into 1/2-inch cubes (3 cups)
cup Italian dressing
cup chopped fresh chives
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.
Meanwhile, in large bowl, place turkey, bell peppers, onion and cheese.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.