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.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
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
Main Ingredient:
turkey
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
In fridge:
2 days
Freezing:
No
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.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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