Healthified Turkey-Pasta Salad

 

1

box (14.5 oz) uncooked multigrain or whole grain rotini or rotelle pasta

3

cups small fresh broccoli florets

1 1/2

cups cubed cooked turkey breast (1/2 lb)

1/2

cup dried cherries

1

small onion, chopped (1/2 cup)

1

medium stalk celery, chopped (1/2 cup)

1/2

cup unblanched whole almonds, toasted*

1 1/2

cups Yoplait® Fat Free plain yogurt (from 2-lb container)

1/2

cup reduced-fat mayonnaise

2

tablespoons Dijon mustard

1

tablespoon champagne vinegar, white wine vinegar or cider vinegar

1/4

cup powdered sugar

1

teaspoon salt

1/2

teaspoon pepper

1/2

teaspoon poppy seed

• 1 Cook pasta as directed on package omitting salt and adding broccoli for last 2 minutes of cooking; drain. Rinse with cold water to cool; drain.
• 2 In large bowl, mix pasta, broccoli and all remaining salad ingredients except almonds.
• 3 In medium bowl, beat dressing ingredients with wire whisk until smooth. Add to pasta mixture; toss to mix well. Cover; refrigerate at least 2 hours to blend flavors. Before serving, stir in almonds.