Monday, December 3, 2007

Turkey Pasta Salad

2 cans (5 oz. each) Swanson Premium Chunk White Turkey, drained
2/3 cup prepared italian dressing
1/2 cup sliced green pepper
1/2 cup sliced red pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup sliced red onion
cooked spaghetti

1. In large bowl, combine turkey, dressing, and vegetables. Toss gently to coat. Cover. Refridgerate until serving time.

2. Before serving, gently toss turkey mixture to coat. Spoon over cooked spaghetti.

*Makes 7 cups or 5 servings
*Sounds like you could do this with leftover turkey after thanksgiving as well, or with chicken.

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