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Turkey, Rotini and Split Pea Salad
servings
Ingredients
- 2 cups pasta, rotini, dry rotini
- 1 cup split peas, green, or yellow; dried (rinsed)
- 2 1⁄2 cups water
- 2 tsps canola oil
- 1 large clove garlic, minced
- dash salt
- 7 ounces turkey breast, or chicken
- 1⁄4 cup bell pepper, red; diced
- 1⁄2 cup carrot, grated
- 2 tbsps olives, sliced black
- 2 tbsps green onions, sliced
- 2 tbsps parmesan cheese, grated; or asiago
- 1⁄4 cup parsley, fresh; snipped
Dressing:
- 8 ounces yogurt, plain, nonfat
- 1 tbsp sour cream
- 1⁄2 tbsp garlic, minced
- 3 tbsps olive oil
- 2 tbsps tarragon vinegar
- 3⁄4 tsp dry mustard
- 1 tsp oregano, dried
- 1 tsp basil, dried
- 1⁄4 tsp red pepper flakes
- 1⁄4 tsp salt
Instructions
- Cook rotini according to package directions. 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.
Notes
A delicious combination of white meat, pasta and nutrient-packed split peas.
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