Creamy Dijon Turkey Pasta Salad Recipes

TURKEY PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a 2-1/2-qt. salad bowl. Add turkey, celery, onion and green pepper; toss to combine. , Combine dressing mix, sour cream, Miracle Whip and garlic salt. Add to pasta mixture and mix well. Sprinkle with almonds and paprika. Garnish with pepper rings and tomato slices if desired.

CREAMY DIJON TURKEY PASTA SALAD

Steps:

• Layer first 4 ingredients in 3-qt. serving bowl.
• Mix dressings and mustard until blended; spread over salad, sealing to edge of bowl. Top with cheese and tomatoes.
• Refrigerate several hours or until chilled. Toss gently before serving.

CREAMY DIJON-DILL POTATO SALAD

Steps:

• Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
• Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
• Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
• When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

THE BEST CREAMY PASTA SALAD RECIPE

Steps:

• Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
• Place cooked and cooled pasta in a large mixing or serving bowl.
• Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
• Whisk together all dressing ingredients and pour over pasta and other ingredients.
• Gently fold in dressing until all ingredients are evenly coated.
• Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.

CREAMY TURKEY DIJON

Steps:

• Rinse turkey and pat dry.
• Cut into thin bite-size strips.
• Set aside.
• For sauce, in a small bowl stir together flour, mustard, wine, salt and pepper till smooth.
• Slowly stir in half-and-half or light cream till well mixed.
• Set aside.
• Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
• Preheat over medium-high heat.
• Stir-fry garlic in hot oil for 15 seconds.
• Add sweet pepper and onions; stir-fry for 2 minutes.
• Add sliced mushrooms; stir-fry for 2 minutes more or till crisp-tender.
• Remove vegetables from the wok.
• Add turkey to the hot wok.
• Stir-fry for 2 to 3 minutes or till no pink remains.
• Push turkey from the center of the wok.
• Stir sauce.
• Add sauce to the center of the wok.
• Cook and stir till thickened and bubbly.
• Return cooked vegetables to the wok.
• Add thawed peas.
• Stir all ingredients together to coat with sauce.
• Cook and stir for 1 to 2 minutes more or till heated through.
• Serve immediately over hot cooked noodles or fettuccine.
• Garnish with whole mushrooms and fresh basil, if desired.
• Nutrition information per serving: 463 calories, 28 g protein, 52 g carbohydrate, 15 g fat (6 g saturated fat), 108 mg cholesterol, 553 mg sodium, 521 mg potassium.

CREAMY ROASTED VEGETABLE PASTA SALAD

Steps:

• Preheat the oven broiler.
• In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
• Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
• Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
• In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.

CREAMY DIJON-BACON PASTA SALAD

Steps:

• Pour pasta (from box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• In large bowl, stir together seasoning (from box), mayonnaise and Dijon mustard to make dressing.
• Add pasta, eggs, bacon, cheese, celery and onions to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

TURKEY, DRIED CHERRY PASTA SALAD

Steps:

• Cook pasta, drain,& toss in olive oil.
• Cool.
• Combine pasta, turkey, cherries, onion, celery,& ¼ c almonds.
• Mix in dressing to desired consistency.
• Top with other ¼ c almonds.
• NOTE: I tried substituting dried cranberries with cherry flavoring, but the flavor is just not the same as the dried cherries!

DIJON TURKEY STROGANOFF

Steps:

• In a large skillet, brown the turkey in 1 tablespoon oil over medium-high heat for 5 minutes, turning occasionally. Cover and cook for 5-8 minutes or until turkey is no longer pink; drain. Remove turkey and keep warm., In the same skillet, saute the mushrooms, red pepper and onion in remaining oil for 3-5 minutes or until tender. Sprinkle with flour, salt, thyme and pepper. Stir in broth until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add the sour cream, mustard, parsley and turkey. Cook and stir for 3 minutes or until heated through. Serve with mashed potatoes if desired.

PASTA SALAD DRESSING

Steps:

• Beat mayonnaise, olive oil, vinegar, mustard, garlic, sugar, salt, pepper, oregano, thyme, and basil together in a bowl with a whisk until smooth.