Mediterranean Turkey Pasta Salad Recipe - Allrecipes.com
Mediterranean Turkey Pasta Salad Recipe
  • READY IN 30 mins

Mediterranean Turkey Pasta Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Whisk olive oil, vinegar, garlic and oregano until well blended; set aside.
  2. Combine remaining ingredients in large salad bowl. Gently toss with dressing. Refrigerate or serve at room temperature.
Kitchen-Friendly View
  • PREP 30 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2013

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.

 
Most Helpful Critical Review
Sep 24, 2013

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.

 

15 Ratings

Sep 30, 2013

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.

 
Sep 25, 2013

Nice healthy salad but the dressing was missing something.

 
Sep 24, 2013

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.

 
Sep 17, 2013

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.

 
Sep 16, 2013

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.

 
Sep 10, 2013

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!

 

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Nutrition

  • Calories
  • 767 kcal
  • 38%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 65.3 g
  • 100%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 21.4 g
  • 43%
  • Sodium
  • 1270 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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