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    You are in: Home / Recipes / Lean Turkey Pasta Salad Recipe
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    Lean Turkey Pasta Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Mami J's Note:

    This recipe was found in Sunset magazine. It's very lean and fresh-tasting. It's hard to find seasoned rice vinegar where I live, so I've substituted 4 tbs white wine vinegar mixed with 1 tsp sugar and 1/2 tsp salt. It's not the same flavor, but it still tastes good. If it is made ahead, the pasta may need a couple tablespoons to moisten it before mixing it with the rest of the ingredients.

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    Units: US | Metric


    1. 1
      Cook pasta in 3-4 quarts boiling water until tender to bite, 12-15 minutes. Drain. Cover with cold water and drain again. Repeat until pasta is cool. Drain well and mix with the vinegar and 1/4 cup broth.
    2. 2
      In a separate bowl, mix tomatoes with capers. If making up to a day ahead, store pasta and tomato mixtures separately in the refrigerator.
    3. 3
      Place pasta in a large platter or bowl. Mix in the rest of the ingredients, adding salt to taste.

    Ratings & Reviews:


    Nutritional Facts for Lean Turkey Pasta Salad

    Serving Size: 1 (200 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 333.3
    Calories from Fat 15
    Total Fat 1.6 g
    Saturated Fat 0.3 g
    Cholesterol 40.3 mg
    Sodium 171.6 mg
    Total Carbohydrate 54.0 g
    Dietary Fiber 3.8 g
    Sugars 4.6 g
    Protein 24.5 g

    The following items or measurements are not included:

    seasoned rice vinegar

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