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Pasta/Potato: California Club Turkey & Pasta Salad

Source of Recipe

Pillsbury


List of Ingredients

DRESSING:
3/4 cup mayonnaise
1 teaspoon sugar
1/8 teaspoon pepper
2 tablespoons milk
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard

SALAD:
2 cups uncooked pasta nuggets (radiatore)
6 slices bacon
2 cups shredded lettuce
1 1/2 cups cubed cooked turkey breast
1/2 cup cubed colby-jack cheese
8 cherry tomatoes, quartered
1 ripe avocado, peeled, pitted, cubed


Recipe

In small bowl, combine all dressing ingredients, mixing well. Refrigerate while cooking pasta. Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool and then drain well. Meanwhile, cook bacon until crisp. Drain on papper towel, then crumble bacon. In large bowl, combine cooked pasta nuggest, bacon and all remaining salad ingredients. Just before serving, pour dressing over salad and toss gently to coat. Note; add avocado to salad just before adding dressing (dressing will help keep avocado from darkening). Can repare ahead by tossingtogether pasta, turkey, tomatoes and cheese, then covering and refrigerating. Just before serving can add avocado, bacon, lettuce and dressing to the salad. Serves 6.