Turkey, Pasta and Vegetable Salad with Yogurt-Lemon Dressing Recipe
This salad is how many American households use up leftover roast turkey after Thanksgiving – it’s mixed with pasta, vegetables and a light dressing. It tastes fresh, slightly tangy and is perfect as a work lunch. It’s a bit like combining pasta with a delicate turkey stew, but served cold with a yogurt-based dressing.
A practical way to use leftover roast turkey in a fresh, light and satisfying salad that works perfectly as a make-ahead lunch.
Chef's tips
Make sure both the pasta and turkey are completely cooled before mixing with the dressing so the sauce doesn’t separate and the vegetables stay crisp.
How to serve
Serve in a lunchbox with a slice of wholegrain bread and a few lettuce leaves, or in a large bowl as part of a buffet table.
Ingredients
- turkey breast - 300 g
- pasta - 250 g
- bell pepper - 1 piece
- carrot - 1 piece
- cucumber - 1 piece
- plain yogurt - 5 tablespoons
- mayonnaise - 1 tablespoon
- lemon juice - 1.5 tablespoons
- oil - 1 tablespoon
- dill - 2 tablespoons
- garlic powder - 0.5 teaspoon
- salt
- black pepper
Preparation
- Cook the pasta in salted water according to the package instructions until soft but still springy. Drain, rinse with cold water and set aside to cool.
- Cut the turkey breast into cubes of about 1.5 cm. Season with salt and pepper.
- Heat the oil in a frying pan over medium heat. Fry the turkey for 8–10 minutes, stirring, until the pieces are golden and no longer pink in the center. Set aside to cool.
- Remove the seeds from the bell pepper and dice it finely. Peel the carrot and grate it on the coarse side of a grater. Dice the cucumber.
- In a large bowl, mix the yogurt, mayonnaise, lemon juice, garlic powder, chopped dill, salt and pepper. Taste and adjust the seasoning as you like.
- Add the cooled pasta, turkey, bell pepper, carrot and cucumber to the dressing. Gently but thoroughly mix everything together.
- Refrigerate the salad for at least 20 minutes so the flavors can meld. Stir again before serving.
Storage
Store the salad covered in the fridge and eat within 1–2 days. Stir before serving; if it seems a bit dry, you can add a spoonful of yogurt or mayonnaise.
This salad was inspired by American post-Thanksgiving meals, when the fridge is full of leftover turkey and everyone is looking for something lighter than another plate of roast with gravy.
