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
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.
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 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.
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.
Great for left over Thanksgiving turkey. Makes it bearable.
I was a big fan of this. Now, fair warning, the dressing was a touch heavy on the oil, but had a good flavor. I loved the taste/texture of mixing the pasta and greens and it had an all round delicious flavor. This is a perfect salad for a warm night!
* 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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