Turkey Blue Cheese Pasta Salad Recipes

TURKEY AND PASTA RANCH SALAD

Turkey and Pasta Ranch Salad image

This easy pasta salad is loaded with fresh veggies, and the classic ranch dressing makes it appealing to kids. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups uncooked whole wheat spiral pasta (about 5 ounces)
2 medium sweet peppers, chopped
1 medium zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1/2 cup finely chopped red onion
2 cups cubed cooked turkey or chicken
3 tablespoons chopped fresh parsley
1/2 cup peppercorn ranch salad dressing
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

Steps:

Cook pasta according to package directions. Drain and rinse with cold water; drain well., Place pasta, vegetables, turkey and parsley in a large bowl; toss with dressing and salt. Sprinkle with cheese.

Nutrition Facts : Calories 256 calories, Fat 11g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 383mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

SPICY TURKEY TENDERS WITH BLUE CHEESE PENNE PASTA

Spicy Turkey Tenders with Blue Cheese Penne Pasta image

Provided by Guy Fieri

Categories main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon cayenne
1 teaspoon ground cumin
2 teaspoons celery salt
1 teaspoon freshly cracked black pepper
2 pounds turkey tenders, cut into 2-inch pieces
3 tablespoons butter
4 tablespoons canola oil
8 tablespoons all-purpose flour
3 cups skim milk
3/4 cup plus 4 tablespoons blue cheese, divided
1 teaspoon freshly grated nutmeg
1 cup hot sauce, warmed (recommended: Franks)
2 tablespoons sea salt
2 pounds penne rigate pasta
1/4 cup chopped Roma tomatoes

Steps:

For the dry rub: In a small bowl, mix together the dry spices and season turkey tenders. Cover with plastic wrap and place into refrigerator for 1 hour.
For the bechamel: In a large saute pot over medium heat, add butter and oil. Warm until the butter melts then whisk in flour, until mixture is smooth. Slowly add skim milk with whisk, breaking down solids. When all the milk is added, slightly simmer for 10 minutes and then whisk in 3/4 cup blue cheese and nutmeg. Hold warm.
Preheat grill or cast iron skillet to high.
Add turkey tender pieces and cook until the internal temperature reaches 165 degrees F, or juice runs clear. Remove from grill, toss in warmed hot sauce, and hold warm.
In a large pot heat 2 gallons of water to boil, and add 2 tablespoons kosher salt. Add pasta, and cook 8 to 10 minutes or until al dente.
Toss drained pasta with blue cheese bechamel sauce, next remove turkey tenders from hot sauce, and toss in pasta and bechamel. Garnish with Roma tomatoes and remaining blue cheese.

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