Skinny Turkey-Pasta Salad

  • Prep Time 45 min
  • Total Time 2 hr 45 min
  • Servings 10

Ingredients

Ingredients

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*

Dressing

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

*To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

If the salad is a bit dry, just stir in 1 to 2 tablespoons fat-free (skim) milk before serving.

Dried cranberries can be substituted for the cherries—also, if you really like poppy seed, go ahead and stir in a little extra.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.