Turkey Pasta Salad
Cubed turkey and elbow macaroni tossed with bell peppers, celery, and onions in a basil-spiked mayonnaise dressing, then baked warm. A quick 30-minute leftover turkey meal the whole family will love.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minNot your typical cold pasta salad. This one gets baked.
Cubed cooked turkey mingles with elbow macaroni, crunchy celery, sweet bell peppers, and onions, all bound together in a creamy mayonnaise dressing seasoned with basil and a kick of crushed red pepper.
A quick trip through the oven warms everything through and melds the flavors into something cozy and satisfying. From prep to plate in 30 minutes flat.
Pro Tips
- Use leftover Thanksgiving or rotisserie turkey to make this even faster
- Don’t overcook the macaroni; it’ll soften more during baking
- Serve warm straight from the oven or let it cool to room temperature for a picnic-style dish
- Add a squeeze of lemon juice to brighten the mayonnaise dressing
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Place turkey, macaroni, celery, bell peppers, and onions in a 2-quart casserole dish.
Stir gently to combine. In a mixing bowl, combine mayonnaise, salt, basil, black pepper, and crushed red pepper.
Stir into turkey mixture and toss to coat. Bake for 15 minutes or until heated through.
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