Turkey Pasta Salad With Jalapeño Recipes
TURKEY PASTA SALAD
Turkey Pasta Salad
Provided by Hidden Valley
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, toss the turkey, pasta, cucumber, tomatoes, carrot and dressing until evenly coated.
- Divide the lettuce evenly among 4 plates. Top each serving with the pasta mixture.
Nutrition Facts :
TURKEY PASTA SALAD
This is a dish I almost always make when I have leftover turkey. It's inexpensive, delicious and easy to prepare. Plus, my family loves it!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
TURKEY PASTA SALAD WITH JALAPEñO
Make the perfect summer dish with this Turkey Pasta Salad with Jalapeno. Follow the recipe to learn how to make a pasta salad you'll love!
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 12 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Layer first 4 ingredients in clear 3-qt. serving bowl.
- Mix mayo, dressing and cilantro until blended; spread over salad, sealing to edge of bowl. Top with cheese and jalapenos.
- Refrigerate several hours or until chilled. Toss gently before serving.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
TURKEY AND PASTA SALAD
This is a great way to use up leftover turkey after the holidays. Grilled chicken is as good substitute. -Megan Taylor
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, turkey, celery, onions and green pepper. , In a small bowl, combine the mayonnaise, brown sugar, vinegar, salt and lemon juice; pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in cashews.
Nutrition Facts :
TURKEY MACARONI SALAD
Made this for my son using canned turkey in place of Tuna because he won't eat seafood. This includes cherry tomatoes giving a nice sweet juicy bite. A good make ahead recipe.
Provided by Rita1652
Categories Salad Dressings
Time 28m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl mix all ingredients except the macaroni till well combined. Then toss in the macaroni. Chill for a couple hours to overnight.
- Season with salt if desired.
- Toss before serving.
Nutrition Facts : Calories 207.4, Fat 7, SaturatedFat 1.2, Cholesterol 19.7, Sodium 97.1, Carbohydrate 25.2, Fiber 1.3, Sugar 1.9, Protein 10.6
TURKEY, BACON PASTA SALAD WITH LEMON BASIL DRESSING
Great pasta salad, you can substitute your favorite pasta dressing instead of the Lemon Basil. My adaptation of a recipe from Betty Crocker.
Provided by Sassy Cat
Categories Lunch/Snacks
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package; omitting salt.
- Rinse pasta in cold water; drain.
- Mix together mayonnaise, basil, lemon peel and lemon juice in a large bowl to form dressing.
- Add pasta, bacon (reserving 2 Tbl for topping), turkey, lettuce, cheese and tomato to dressing.
- Mix well.
- Cover and refrigerate 1-2 hours to blend flavors.
- Sprinkle with reserved bacon.
- Serve.
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING
As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
- Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
- After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
- Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
- To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
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