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    Neon Pasta Salad


    Source of Recipe


    Internet

    List of Ingredients




    2 cups dry tri-color rotini pasta, (6 ounces), uncooked
    2 cups chopped leftover cooked Butterball Turkey Breast
    4 ounces feta cheese, coarsely crumbled
    1 small zucchini, sliced (about 3/4 cup)
    1/2 cup chopped yellow bell pepper
    1/2 cup chopped red bell pepper
    1/2 cup chopped green bell pepper
    1 (2.25 ounce) can sliced pitted ripe olives, drained
    1/3 cup chopped fresh basil leaves
    3/4 cup reduced-fat Italian dressing, divided use

    Recipe



    Cook pasta according to package directions; drain. Place in large bowl.

    Add turkey, cheese, zucchini, bell peppers, olives and basil; mix lightly. Add 1/2 cup of the dressing; toss to coat. Cover. Refrigerate at least 2 hours.

    Stir in remaining 1/4 cup dressing just before serving.

    Makes: 8 servings (1 cup each)

 

 

 

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