Rigatoni-Turkey Salad

Get leftover turkey from Thanksgiving? Make Rigatoni-Turkey Salad. Can be made with gluten free pasta, too! Get the recipe at This Mama Cooks! On a Diet - thismamacooks.com

I love having Thanksgiving leftovers, but at some point I’m tired of reheating a plate of turkey, stuffing and sides. Instead, I’ll try out some gluten free and whole wheat pasta and turkey leftover recipes from the National Pasta Association, a trade association that promotes the goodness of pasta.

I chose the the Rigatoni-Turkey Salad since it combines leftover vegetables from the Thanksgiving feast like carrots and peas along with the leftover turkey.

Also, since you’ll be tired of cooking anything too complicated after Thanksgiving, this recipe is easy and quick to prepare.

You can find more recipes from the National Pasta Association on their Family Favorite Pasta Recipes page  and pastafits.org and connect with them on Twitter @PastaFits and Facebook.

Get leftover turkey from Thanksgiving? Make Rigatoni-Turkey Salad. Can be made with gluten free pasta, too! Get the recipe at This Mama Cooks! On a Diet - thismamacooks.com

Rigatoni-Turkey Salad

Ingredients

  • 8 ounces Rigatoni, Elbow Macaroni or other medium pasta shape, uncooked (gluten free, whole wheat or conventional pasta will all work well)
  • 1 1/2 cups cubed cooked turkey
  • 1/4 cup chopped onion
  • 1 cup thinly sliced carrots
  • 1 cup frozen peas, thawed
  • 2 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Prepare pasta according to package directions, drain and rinse with cold water. Drain well.
  2. Combine turkey and vegetables in a large bowl. Add pasta.
  3. Combine oil, vinegar and seasonings in a jar. Shake until well blended.
  4. Pour over pasta and stir well. Cover and chill until ready to serve.
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Total Time: 27 Minutes
Servings: Serves 4
  • Serving size: 1/4 of recipe

Photo and recipe courtesy of the National Pasta Association and used with permission.

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