Turkey, Pasta and Vegetable Salad with Yogurt-Dill Dressing Recipe
This salad is a light yet satisfying bowl of pasta, roasted turkey and crunchy vegetables in a creamy yogurt-dill dressing. In the USA, leftover roast turkey from Thanksgiving is often used this way, turning it into a cold lunch or dinner. The flavor is fresh, herby and delicate, a bit like a cross between a pasta salad and a chicken salad.
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
Ingredients
- turkey breast boneless, skinless, you can use leftover roast turkey - 300 g
- pasta short, e.g. fusilli, elbow pasta - 250 g
- yellow bell pepper medium - 1 piece
- fresh cucumber large, hothouse - 0.5 piece
- carrot medium, coarsely grated - 1 piece
- canned corn drained - 120 g
- Greek yogurt thick - 200 g
- mayonnaise for creaminess, you can reduce the amount - 60 g
- dill finely chopped, fresh or frozen - 2 tablespoon
- lemon juice freshly squeezed - 1 tablespoon
- garlic pressed through a garlic press - 1 clove
- vegetable oil for frying the turkey - 1 tablespoon
- salt for seasoning the pasta, turkey and dressing, amount to taste - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoon
Main Ingredient:
turkey
Preparation
- Cook the pasta in a large amount of salted water according to the package instructions until tender but springy. Drain, rinse briefly with cold water to stop the cooking, and set aside to cool completely.
- Cut the turkey breast into cubes about 1.5 cm in size. Sprinkle with a pinch of salt and pepper.
- Heat the oil in a pan over medium heat. Add the turkey and fry for about 6–8 minutes, stirring often, until the pieces are golden on the outside and completely white inside. Set aside to cool slightly.
- Wash the pepper, remove the core and dice finely. Peel the cucumber if the skin is tough, cut it in half lengthwise, scoop out the soft seedy center with a teaspoon and dice. Peel the carrot and grate on the coarse side of a grater. Drain the corn.
- In a large bowl, make the dressing: mix the Greek yogurt, mayonnaise, lemon juice, pressed garlic, dill, 0.5 teaspoon salt and pepper. Stir until you get a smooth, creamy dressing.
- Add the cooled pasta, turkey, pepper, cucumber, carrot and corn to the bowl with the dressing. Gently but thoroughly mix so the dressing coats all the ingredients evenly.
- Taste the salad and, if needed, season with more salt, pepper or lemon juice. If the dressing seems too thick, add 1–2 tablespoons of cold water.
- Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled.
Storage
In fridge:
2 days
Freezing:
No
Store the salad in an airtight container in the fridge and eat within 1–2 days. If it thickens in the fridge, loosen it with a spoonful of yogurt or a little cold water before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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