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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1 1/2 cups
red wine vinegar
minced fresh garlic
dried oregano leaves
Butterball® Golden Oven Roasted Turkey Breast, sliced thick and cubed
cooked penne pasta
1 (16 ounce) jar
pitted kalamata olives, drained, chopped
grape tomatoes, halved
crumbled feta cheese
1 (5 ounce) package
spring lettuce mix
chopped Italian parsley
thinly sliced red onions
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.
For me, a dressing can make or break a great salad. In this case, the dressing just didn't do anything for me. I loved Butterball's Golden Oven Turkey Breast along with the other ingredients, especially the feta. And adding the pasta was a delightful taste twist. Next time I make this salad (a great light meal for left-over turkey at Thanksgiving), I will use a different dressing and enjoy it much better.
I've never tried a salad like this with pasta before and was pleasantly surprised. Although I didn't make the dressing because I was making only one serving and didn't want it to go to waste, I loved my bottled Olive Garden dressing on this. Yummy.
Nice healthy salad but the dressing was missing something.
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.
This made a tasty and healthy salad but way too much dressing for us. I recommend making half. This will be on the menu for leftover Thanksgiving turkey.
This salad was quite good - although a little too heavy on the olives for my personal taste. I also used a turkey breast roast which I had grilled earlier in the week and subbed rotini for the penne. It made for a nice, light lunch. I would definitely make it again with leftover turkey or grilled chicken, just with fewer olives.
Fabulous! My husband said it's a "do it again", and he doesn't say that very often. Last week, I had grilled a 3lb. Butterball boneless breast of turkey roast to use for their Grilled Turkey Cuban Sandwiches (also on this site). I only used half of it for the sandwiches, so I diced up the rest of the grilled breast and popped it in the freezer for another use. It worked PERFECT having that readily available for this recipe. I did scale this recipe down to 4 servings for my family, and just kind of eyeballed all of the ingredients, with the exception of the vinaigrette. For the vinaigrette, I used 1/8 cup red wine vinegar to 3/8 cups extra virgin olive oil, 2 cloves of crushed garlic & 1 tsp. oregano (as my hubby doesn't care for over-dressed pasta salads). I also added 4 leaves of fresh basil - just because! This one is going in the recipe box. Thanks Butterball!
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Turkey Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 588
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