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Turkey, Rotini and Split Pea Salad

Turkey, Rotini and Split Pea Salad

Salads

Course

Difficulty

Easy

Pulse Type

Dry Peas

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 cups pasta, rotini dry rotini
1 cup split peas, green or yellow; dried (rinsed)
2 1⁄2 cups water
2 tsps canola oil
1 large clove garlic minced
dash salt
7 ounces turkey breast or chicken
1⁄4 cup bell pepper red; diced
1⁄2 cup carrot grated
2 tbsps olives sliced black
2 tbsps green onions sliced
2 tbsps parmesan cheese grated; or asiago
1⁄4 cup parsley fresh; snipped

Dressing:

8 ounces yogurt plain, nonfat
1 tbsp sour cream
1⁄2 tbsp garlic minced
3 tbsps olive oil
2 tbsps tarragon vinegar
3⁄4 tsp dry mustard
1 tsp oregano dried
1 tsp basil dried
1⁄4 tsp red pepper flakes
1⁄4 tsp salt

Instructions

Cook rotini according to package directions. Drain, cool and set aside.
In a medium saucepan, combine peas and water and bring to a boil. Reduce heat, cover and simmer until peas are tender, about 25 minutes. Drain and cool peas and set aside.
Heat oil in a medium skillet over medium-high heat. Cook garlic in oil then add salt. Add turkey and brown it quickly on both sides. Reduce heat, cover and cook the turkey a few minutes more until it shows no trace of pink.
Add peas to the skillet and mix well to coat them with oil. Remove skillet from the heat.
Slice or cube turkey. In a large bowl, combine turkey, peas, rotini, and remaining salad ingredients.
In a small bowl, combine dressing ingredients. Toss dressing with salad. Chill several hours before serving.