Turkey and Green Bean Pasta Salad Time: 25 minutes or less
1 1/4 cups pasta, bite-size - fusilli, rigatoni, farfalle
1 tbs olive oil
8 - 10oz (300gr) cooked turkey tenderloin
6 - 8 oz (200gr) blanched green beans cut into 1" lengths (2.5cm) and blanch in boiling water 4 minutes, rinse in cold water
1 cup cherry tomatoes - any color
2 tbs snipped fresh basil
1/2 red or sweet onion
Vinaigrette
Cook pasta according to package directions, drain, rinse in cold water and toss with olive oil. Snip basil. Thinly slice red onion. Cut cherry tomatoes in half. Cut turkey into bite-size pieces. Take green beans out of the fridge and put into a large bowl. Add tomatoes, turkey, basil and onion. Make vinaigrette. Add a bit of vinaigrette to bowl and toss to combine. When pasta is done, rinsed and oiled add to bowl. Add a bit more of the vinaigrette, toss well and taste. Add more vinaigrette as desired. (I used it all.) Serve.
Vinaigrette
3 tbs soy sauce
3 tbs white Balsamic vinegar
3 tbs walnut oil if you have it or 2 tbs olive oil and 1 tbs sesame oil
1 tbs peanut butter or 1 tbs leftover peanut sauce
1/2 tsp garlic powder
Put all ingredients in a small bowl and whisk well to combine.
Note: This is made from the leftover turkey from Turkey Tenderloin with warm Peanut Sauce
Cooking for Two? Or more?
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