Course Salads
Difficulty Easy
Pulse Type Dry Peas

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Turkey, Rotini and Split Pea Salad

Prep Time 25 minutes
Cook Time 5 minutes


  • 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


  • 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


  • 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.


A delicious combination of white meat, pasta and nutrient-packed split peas.