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Turkey-Pasta Salad

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by: Tablespoon Kitchens
Updated Jul 17, 2017
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More About This Recipe

  • 75% less fat • 46% fewer calories • 46% more vitamin A than the original recipe. Smart substitutions brought down the fat and calories and broccoli was added for more nutrients.

Turkey-Pasta Salad

  • Prep Time 45 min
  • Total 2 hr 45 min
  • Servings 10
  • Ingredients 15
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Ingredients

Salad

  • 1 box (14.5 oz) uncooked multigrain or whole grain rotini or rotelle pasta
  • 3 cups small fresh broccoli florets
  • 1 1/2 cups cubed cooked turkey breast (1/2 lb)
  • 1/2 cup dried cherries
  • 1 small onion, chopped (1/2 cup)
  • 1 medium stalk celery, chopped (1/2 cup)
  • 1/2 cup unblanched whole almonds, toasted*

Dressing

  • 1 1/2 cups Yoplait® Fat Free plain yogurt (from 2-lb container)
  • 1/2 cup reduced-fat mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon champagne vinegar, white wine vinegar or cider vinegar
  • 1/4 cup powdered sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poppy seed

Instructions

  • Step 
    1
    Cook pasta as directed on package omitting salt and adding broccoli for last 2 minutes of cooking; drain. Rinse with cold water to cool; drain.
  • Step 
    2
    In large bowl, mix pasta, broccoli and all remaining salad ingredients except almonds.
  • Step 
    3
    In medium bowl, beat dressing ingredients with wire whisk until smooth. Add to pasta mixture; toss to mix well. Cover; refrigerate at least 2 hours to blend flavors. Before serving, stir in almonds.

Nutrition

340 Calories
9g Total Fat
18g Protein
48g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
450mg
19%
Potassium
430mg
12%
Total Carbohydrate
48g
16%
Dietary Fiber
5g
22%
Sugars
14g
Protein
18g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
45%
45%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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