Turkey, Rotini and Split Pea SaladFeatured

Turkey, Rotini and Split Pea Salad


For 4 Person(s)


  • 2 cups rotini pasta, uncooked
  • 1 cup dry USA green or yellow split peas, rinsed
  • 2 1/2 cups water
  • 2 tsp canola oil
  • 1 large clove garlic, minced
  • dash of salt
  • 7 oz turkey or chicken breast
  • 1/4 cup diced red bell pepper
  • 1/2 cup grated carrot
  • 2 tbsp sliced black olives
  • 2 tbsp sliced scallions
  • 2 tbsp grated Parmesan or Asiago cheese
  • 1/4 cup snipped fresh parsley

Dressing ingredients:

  • 8 oz plain non-fat yogurt
  • 1 tbsp sour cream
  • 1/2 tbsp minced garlic
  • 3 tbsp olive oil
  • 2 tbsp tarragon vinegar
  • 3/4 tsp dry mustard
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt


Cook rotini according to the package instructions. Drain, cool and set aside.

In a medium saucepan, combine peas and water and bring to a boil. Reduce heat, cover and simmer until peas are tender, about 25 minutes. Drain and cool peas and set aside.

Heat oil in a medium skillet over medium-high heat. Cook garlic in oil then add salt. Add turkey and brown it quickly on both sides. Reduce heat, cover and cook the turkey a few minutes more until it shows no trace of pink.

Add peas to the skillet and mix well to coat them with oil. Remove skillet from the heat.

Slice or cube turkey. In a large bowl, combine turkey, peas, rotini, and remaining salad ingredients.

In a small bowl, combine dressing ingredients. Toss dressing with salad. Chill several hours before serving.