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.
Sałatki makaronowe z drobiem i kremowym sosem są stałym punktem amerykańskich pikników i spotkań przy grillu. Wersja z lżejszym, jogurtowym dressingiem to współczesna odpowiedź na cięższe, majonezowe klasyki.
This salad cleverly uses leftover roast turkey and turns it into a fresh, modern dish that combines the comfort of pasta salad with the lightness of a yogurt-based dressing.
Dlaczego ta wersja działa
- Jogurt z niewielką ilością majonezu daje kremowość bez przesadnej ciężkości.
- Całkowite wystudzenie makaronu i mięsa zapobiega rozwodnieniu i zwarzeniu sosu.
- Usunięcie pestek z ogórka ogranicza nadmiar wody i utrzymuje wyraźny smak dressingu.
- Makaron o krótkim kształcie dobrze trzyma sos i dodatki w każdym kęsie.
Chef's tips
Make sure the pasta and turkey are completely cooled before mixing with the dressing so the sauce stays creamy and doesn’t separate. If you’re using leftover roast turkey, remove any skin and darker, drier bits so the salad stays tender.
How to serve
Serve in a large bowl family-style, or portion into individual containers for grab-and-go lunches. You can also spoon it into lettuce cups for a lighter, crunchy presentation.
Na co uważać
- Nie dodawaj ciepłego makaronu ani indyka do sosu – rozrzedzą go i mogą zważyć.
- Nie solij mocno od razu; po schłodzeniu smak soli się wyostrza.
- Zbyt drobno starta marchew puści dużo soku i rozrzedzi dressing.
Zamienniki
- Indyka zastąp gotowanym lub pieczonym kurczakiem pokrojonym w kostkę.
- Jogurt grecki podmień na gęsty jogurt naturalny, zmniejszając ilość wody.
- Kukurydzę konserwową możesz wymienić na mrożoną, krótko obgotowaną.
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
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
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.
I like to make this salad the day after a big roast dinner, when I have both leftover turkey and a bit of extra time. The dill and lemon make it taste bright and new, not like yesterday’s leftovers.
