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Turkey Pasta Salad
Source: dLife

Creamy pasta salad with turkey and vegetables.

Prep Time: 25 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 5 servings
Amount Per Serving
Calories 268.8
Total Carbs 22.9 g
Dietary Fiber 1.8 g
Sugars 5.0 g
Total Fat 6.7 g
Saturated Fat 1.2 g
Unsaturated Fat 0.1 g
Potassium 897.6 mg
Protein 27.2 g
Sodium 644.7 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1 Starch , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Pasta Salad
8 oz  Pasta, rotini, tricolor veggie style, FS
1.3333 cup  fresh broccoli florets
0.6667 cup  sliced carrots
8 oz  skinless cooked turkey breast
8 oz  fat free mozzarella cheese
2 oz  Olives, black, jumbo, canned

0 1/4 cup  chopped scallions
6 tbsp  light mayonnaise
0 1/4 cup  Sour Cream, nonfat
1 tbsp  dijon mustard
2 tbsp  orange juice
0 1/4 oz  herbes de provence
0.125 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.

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