Mediterranean Turkey Pasta Salad

Mediterranean Turkey Pasta Salad

14 Reviews 14 Pics
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  Butterball®

“A great use for leftover turkey any time of the year. Combine turkey with cooked pasta, olives, tomatoes and feta cheese. Then toss in an easy-to-make dressing. Serve chilled or at room temperature.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Whisk olive oil, vinegar, garlic and oregano until well blended; set aside.
  2. Combine remaining ingredients in large salad bowl. Gently toss with dressing. Refrigerate or serve at room temperature.

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Reviews (14)

Rate This Recipe
traceyposner
2

traceyposner

I really enjoyed this recipe. I don't remember ever having mixed salad greens with pasta before and it was very good. I used the turkey from a fully cooked breast ad it turned out quite nicely. I had some leftover Greek dressing that I made from this site and used that as my vinaigrette (since it had the garlic, oregano, Evoo and red wine vinegar already in it). It came together quite nicely and I will definitely be making this one again.

Janet
1

Janet

Nice healthy salad but the dressing was missing something.

BigShotsMom
1

BigShotsMom

Such a little thing, but adding the Italian parsley to the greens, without chopping it up, gave a wonderful twist to the whole salad. I was feeding a bunch of fussy eaters so I had to make a few adjustments. I subbed bleu cheese for the feta, omitted the olives and dressed the salad with about 1/4 the dressing stated. This will be served anytime I have leftover turkey.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 767 cal
  • 38%
  • Fat
  • 65.3 g
  • 100%
  • Carbs
  • 24.6 g
  • 8%
  • Protein
  • 21.4 g
  • 43%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 1270 mg
  • 51%

Based on a 2,000 calorie diet

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