Turkey Salad Polynesian

Bobtail's Note:

This is another delicious warm weather salad from my Pillsbury cook booklet from 1990. It is delicious and makes a pretty presentation. So refreshing!!! Hope you enjoy!!!

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

Salad

• 8 ounces uncooked mostaccioli pasta
• 2 cups cubed cooked turkey or 2 cups cooked chicken
• 3/4 cup sliced celery
• 3/4 cup chopped walnuts
• 1/4 cup thinly sliced green onion
• 1 (11 ounce) can mandarin orange segments, drained
• 1 (8 ounce) can pineapple tidbits, in own juice,drained (reserve juice)

Dressing

• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons reserved pineapple juice
• 1/2 teaspoon salt
• lettuce, optional

Directions:

1. Cook pasta to desired doneness, drain and rinse with cold water.
2. In a large bowl, combine all of the salad ingredients.
3. In a small bowl, combine all of the dressing ingredients, mixing well.
4. To serve, pour dressing over salad mixture and toss gently.
5. You may wish to serve salad on pieces of lettuce.

Reviews

[Lynn Zee]

I have been making this salad since the 90's. It is always a hit wherever I take it. My only suggetion is when adding the mandarin oranges do so at the very end as too much stirring breaks up the segments. Other than that I highly recommend trying it for your next BBQ.

[Cilantro in Canada]

This is a very good salad with just a hint of sweetness from the pineapple juice. Thanks for the recipe.

[*Asha*]

This salad has such a WOW factor! First, the final product is beautiful! Company worthy. And it's so light and delicious. My taste buds are singing a happy song ..lol.. This salad is sweet and savory, crunchy and creamy. WONDERFUL! I used fully cooked Honey Roasted chicken breast strips and campanelle pasta. Thank you Bobtail for this spectacular recipe!