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Thursday, July 22, 2010

Cashew Turkey Pasta Salad

Servings: 12
Start to finish: 2 hours 50 minutes
Sides:  Crusty Bread, Corn Bread
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2 bone-in turkey breast (5 to 6 pounds each)  (buy a precooked turkey breast from your deli)
3 cups uncooked tricolor spiral pasta
2 celery ribs, diced
6 green onions, chopped
1/2 cup diced green pepper
1 1/2 cups mayonnaise
3/4 cup packed brown sugar
1 tablespoon cider vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons lemon juice
2 cups salted cashew halves

1.    (OMIT STEP: if you purchased a pre-cooked turkey breast) Grill turkey, covered, over medium heat for 25-30 minutes on each side or until a meat thermometer reads 170°. Cool slightly. Cover and refrigerate until cool. Meanwhile, cook pasta according to package directions; drain and rinse in cold water.

2.    Remove skin from turkey; chop turkey and place in a large bowl. add the pasta, celery, onions and green pepper. In a small bowl, combine the mayonnaise, brown sugar, vinegar, salt and lemon juice; pour over pasta mixture and toss to coat.

3.    Cover and refrigerate for at least 2 hours. Just before serving, stir in cashews.

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