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Turkey-Pasta Salad

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Submitted by gladys

YIELD

6 servings

PREP

20 min

COOK

0 min

READY

20 min

Ingredients

4 946
CUPS ML PASTA, WAGON WHEEL
or spiral pasta, cooked and drained, about 2 cups uncooked *
2 473
CUPS ML TURKEY
or chicken, cooked, strips *
8 231.2
OUNCES ML/G CORN KERNELS, CANNED
whole, drained, or 1 c frozen corn kernels,thawed
1 lg Zucchini; Cut I
ZUCCHINI
cut into 1/2 inch pieces, each slice cut into quarters *
1 lg Tomato; Cut Int
TOMATOES
cut into 1/2 inch slices *
1 1
SMALL SMALL SWEET RED BELL PEPPERS
cut into, 1/2inch chunks
½ 118
CUP ML CILANTRO
or parsley chopped
¾ 177
CUP ML PICANTE SAUCE *
79
CUP ML SALAD DRESSING, CREAMY
creamy garlic *
¼ 1.3
TEASPOON ML SALT
optional
1 1
X X PICANTE SAUCE
additional *

Directions

Combine the pasta, turkey, corn, zucchini, tomato, red bell pepper, and cilantro in a large bowl.

Combine the picante sauce, dressing and salt in a small bowl, mixing well to blend.

Pour the dressing over the pasta mixture and toss gently to coat all of the ingredients.

Refrigerate. Serve with additional picante sauce, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 24 11% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 178mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 8% Vitamin C 27%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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