Cashew Turkey Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Cashews add a nice crunch to this grilled turkey and spiral pasta combo. I first tasted this salad at a baby shower and asked the hostess for her recipe. Since then, I've served it for many occasions. -Karen Wyffels, Lino Lakes, Minnesota Ingredients:
2 bone-in turkey breast (5 to 6 pounds each) |
3 cups uncooked tricolor spiral pasta |
2 celery ribs, diced |
6 green onions, chopped |
1/2 cup diced green pepper |
1-1/2 cups mayonnaise |
3/4 cup packed brown sugar |
1 tablespoon cider vinegar |
1-1/2 teaspoons salt |
1-1/2 teaspoons lemon juice |
2 cups salted cashew halves |
Directions:
1. Grill turkey, covered, over medium heat for 25-30 minutes on each side or until a meat thermometer reads 170°. Cool slightly. Cover and refrigerate until cool. Meanwhile, cook pasta according to package directions; drain and rinse in cold water.
2. Remove skin from turkey; chop turkey and place in a large bowl. add the pasta, celery, onions and green pepper. In a small bowl, combine the mayonnaise, brown sugar, vinegar, salt and lemon juice; pour over pasta mixture and toss to coat.
3. Cover and refrigerate for at least 2 hours. Just before serving, stir in cashews. Yield: 12 servings.
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