Turkey Red Grape Salad

This is the pasta salad that saves day-two turkey from sad-sandwich purgatory. Cooled mostaccioli gets dressed in a light slick of mayo and sour cream sharpened with minced celeriac (celery root) for a peppery, herbal depth you don’t get from celery alone.

Diced leftover turkey, halved seedless red grapes, and crunchy chopped celery fold in last so nothing breaks down. The grapes are the play. They burst cold against the creamy dressing and keep every bite from going one-note rich.

Bed a plate with crisp romaine, pile the salad on top, and you have a twenty-minute lunch that tastes like it took actual thought. Holds well chilled for lunchboxes or potluck duty.

Chef Tips

• Rinse the cooked pasta with cold water. That stops the cooking, shocks off excess starch, and keeps the salad from turning gummy.
• Let the dressed pasta chill at least 30 minutes before serving. The noodles drink up the dressing and the flavors meld.
• Don’t skip the celeriac. Regular celery alone is flat. The celery root adds that grassy, slightly sweet undertone that makes this version distinct.
• If making ahead, hold back half the dressing and stir it in just before serving. Pasta keeps absorbing overnight.

Variations

• Swap turkey for rotisserie chicken any time of year.
• Add toasted pecans or slivered almonds for crunch and a Waldorf-style feel.
• Stir in a tablespoon of Dijon or a squeeze of lemon to cut the richness.