Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Turkey and Artichoke Antipasto Salad




Source of Recipe


butterball.com






Recipe Introduction


Whole wheat pasta tossed with leftover turkey, tomatoes, artichokes, olives and Italian dressing





List of Ingredients



• 2 cups dry whole wheat rotini, uncooked
  
• 2 cups chopped leftover cooked Butterball® Turkey
  
• 2 medium tomatoes, each cut into 8 wedges
  
• 1 can (14 ounces) artichoke hearts, drained, quartered
  
• 1 can (2.25 ounce) sliced pitted ripe olives, drained
  
• 6 pepperoncini peppers, stemmed, sliced and seeded
  
• 1/4 cup chopped red onion
  
• 2 tablespoons finely chopped fresh basil
  
• 1/2 cup Italian dressing, divided
  
• 2 tablespoons shredded Parmesan cheese
  






Instructions



1. Cook pasta according to package directions. Drain; rinse with cold water. Place in large bowl.
   
2. Add turkey, tomatoes, artichokes, olives, pepperoncini, onions and basil; mix lightly. Add 1/4 cup dressing; toss to coat. Cover.
   
3. Refrigerate at least 2 hours, or until chilled. Add remaining 1/4 cup dressing; toss lightly. Sprinkle with cheese just before serving.
   






Final Comments


Makes: 4 servings (2 cups each)