Thanksgiving Turkey Pasta Salad
Thanksgiving Turkey Pasta Salad is a high-protein main dish made for holiday leftovers, healthy lunches, meal prep, and fall gatherings.
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 8 ounces whole wheat rotini pasta
- 3 cups cooked turkey breast chopped
- 2 cups sweet potatoes peeled and diced
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup celery chopped
- ¾ cup green beans cooked and chopped
- ½ cup dried cranberries roughly chopped
- ⅓ cup red onion finely chopped
- ½ cup reduced-fat feta cheese crumbled
- ¼ cup chopped pecans
- 2 tablespoon chopped fresh parsley
For the Creamy Cranberry Dijon Dressing:
- ½ cup plain nonfat greek yogurt
- 3 tablespoon light mayonnaise
- 2 tablespoon cranberry sauce
- 2 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon water
- ½ teaspoon poultry seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F
- Place the diced sweet potatoes on a large baking sheet. Add the olive oil, garlic powder, salt, and black pepper.
- Toss until the sweet potatoes are evenly coated. Spread the sweet potatoes into a single layer.
- Bake for 18 to 20 minutes, or until tender.
- Remove the baking sheet from the oven. Let the sweet potatoes cool for 10 minutes.
- Bring a large pot of water to a boil.
- Add the rotini pasta. Cook the pasta according to the package directions.
- Drain the pasta in a colander. Rinse the pasta under cold water. Drain well.
- Place the cooled pasta in a large mixing bowl. Add the turkey, sweet potatoes, celery, green beans, dried cranberries, red onion, feta cheese, pecans, and parsley.
- In a small mixing bowl, add the Greek yogurt, mayonnaise, cranberry sauce, apple cider vinegar, Dijon mustard, water, poultry seasoning, garlic powder, salt, and black pepper. Using a wire whisk, mix until smooth.
- Pour the dressing over the pasta salad. Toss until evenly coated.
- Cover the bowl. Chill in the refrigerator for at least 20 minutes.
- Stir before serving.
Notes
Serving Size: 1½ Cups
Tips and Tricks
Cut the vegetables into small pieces - Smaller pieces make it easier to get turkey, pasta, vegetables, and dressing in each bite. Keep the pecans firm - Store the pecans separately and add them before serving if the salad will sit in the refrigerator for more than a day. Adjust the dressing after chilling - The pasta may absorb some dressing. Stir in a spoonful of Greek yogurt or a small splash of water if the salad seems dry.Storing
Store in the refrigerator - Place the pasta salad in an airtight container and refrigerate for up to 3 days. Keep it cold - Return the salad to the refrigerator within 2 hours when serving it at a gathering.Nutrition
Serving: 1.5CupsCalories: 444kcalCarbohydrates: 46gProtein: 41gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 73mgSodium: 722mgPotassium: 595mgFiber: 9gSugar: 17gVitamin A: 6613IUVitamin C: 6mgCalcium: 100mgIron: 5mg
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