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Pasta Salad with Turkey and Dried Cherries Recipe

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This recipe for Pasta Salad with Turkey and Dried Cherries is from The Duke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:

1 pound rotini pasta
1 ½ - 2 cups cooked, diced turkey breast (Glen uses 12.5 ounce can of chicken instead, I leave the meat out when I make it)
1 C dried cherries (dried cranberries or craisins work well also)
1 medium yellow onion, diced small
4 celery stalks, diced small
1 C sliced or slivered toasted almonds (I used pecans, work well)

Poppy Seed Dressing:

¼ C powdered sugar
2 T. champagne or balsamic vinegar (Glen uses raspberry blush vinegar)
2 C real mayonnaise (Glen uses ½ mayo and ½ miracle whip, tastes great)
2 T. poppy seeds
2 T. cold water
2 t. kosher salt
½ t. pepper
Directions:
Directions:
Cook pasta according to directions, drain and cool. Add meat, cherries, onion, celery and nuts, toss well. (I put 1 T. olive oil in pasta while cooking to keep from sticking).

For the dressing combine powdered sugar and vinegar; add mayo, water, poppy seeds, salt and pepper. Whisk to combine. Add to pasta and toss to combine. Refrigerate until ready to serve.
Personal Notes:
Personal Notes:
Best if made day before, great leftover. Glen @ State Farm made this on food day and everyone looked forward to it.

 

 

 

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