Source: dLife

Creamy pasta salad with turkey and vegetables.

Servings

Pasta Salad
8 oz Pasta, rotini, tricolor veggie style, FS
1.33 cup fresh broccoli florets , 1-inch pieces (or asparagus)
0.67 cup sliced carrots , sliced diagonally
8 oz skinless cooked turkey breast , diced
8 oz fat free mozzarella cheese , diced (or Swiss)
2 oz Olives, black, jumbo, canned , sliced

Dressing
0.25 cup scallions, chopped
6 tbsp light mayonnaise
0.25 cup Sour Cream, nonfat
1 tbsp dijon mustard
2 tbsp orange juice
0.25 oz herbes de provence (or 1/2 tsp each dried parsley, thyme, and rosemary)
0.12 tsp white pepper

1 Cook the pasta until almost al dente (according to package directions). Add the asparagus or broccoli and the carrots. Cook for 30-60 seconds until the asparagus or broccoli turns bright green and is crisp-tender and the pasta is al dente. Drain, rinse under cold water, and drain again.
2 Transfer the mixture to a large bowl. Toss in the turkey, cheese, olives, and scallions.
3 Stir all the dressing ingredients together in a small bowl. Pour the dressing over the salad and toss to mix.
4 Cover the salad and refrigerate for a minimum of 2 hours before serving.

If the salad seems too dry, toss in a little more mayonnaise just before serving.