Mediterranean Turkey Pasta Salad Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by Kim's Cooking Now!
Reviewed: 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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Photo by Kim's Cooking Now!

Cooking Level: Expert

Home Town: Little Chute, Wisconsin, USA
Living In: Kennesaw, Georgia, USA
Photo by lovestohost
Reviewed: Sep. 7, 2013
I was surprised at how much I enjoyed this, given I'm not a big fan of turkey (unless I'm bowling ;) ). I chose to shred my meat, as opposed to cubing it, simply because I prefer that texture. We don't care for olives, so I subbed some chopped pickled banana peppers. I had less feta than I'd thought, so I added some shredded parm as well. No fresh parsley, so I subbed dry. While I wouldn't buy turkey to make this, I would make this if I had leftover turkey that needed using and/or recommend it to a friend w/leftover turkey. THANKS for the recipe, Butterball!
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Photo by lovestohost

Cooking Level: Intermediate

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Photo by Blender Woman
Reviewed: Sep. 5, 2013
I thought this had a descent flavor, just the vinegar taste was a tad strong. I would make a recipe like this on a weekend, it is more work than it appears chopping, preping, boiling, etc. all of the ingredients and dish clean-up. It's also not with ingredients I typically have in the house. To make the recipe even more lite or lower calories I decided to half the dressing and used whole grain pasta and half the amount of feta using a reduced fat version. I did find that half the dressing was really plenty for the amount of lettuce and pasta used in the recipe. As I was adding the other ingredients I started to reduce them also, to save some chopping time, and also my large bowl was near full to the top already anyhow. I did heat the turkey some up in a pan, for personal preference. Besides this recipe, though, I can see me making another salad or a soup and using the pre-cooked Butterball turkey when in need of convenience.
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Photo by Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Photo by jrbaker
Reviewed: Sep. 4, 2013
YUM! This is a recipe I'll definitely use for Thanksgiving turkey leftovers! It's definitely perfect anytime of the year,and makes a great packed lunch. Thanks!
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Photo by jrbaker

Cooking Level: Expert


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