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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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light and healthy, perfect for a no cook summer meal Ingredients:
1 cup corkscrew macaroni, dry |
2 garlic cloves, minced |
3 tablespoons light sour cream |
2 tablespoons chicken broth |
1 tablespoon olive oil |
1/4 teaspoon olive oil |
1 tablespoon red wine vinegar |
1 teaspoon red wine vinegar |
1/8 teaspoon pepper |
1/2 teaspoon dried basil |
4 cups romaine lettuce, torn |
1 cup kidney bean, drained and rinsed |
1/2 cup monterey jack cheese, grated |
4 ounces precooked turkey, cubed |
1/2 cup red onion, sliced |
Directions:
1. Prepare pasta according to package directions, rinse, set aside.
2. Whisk together garlic, sour cream, broth, oil, vinegar, pepper, and basil in a small bowl. Set aside.
3. In a large bowl, combine pasta, lettuce, kidney beans, cheese, turkey, and onion.
4. Chill in refrigerator until serving time. Toss salad with dressing just before serving.
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