Pasta Salad with Veggies and Turkey

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This pasta is a great way to use leftover turkey and makes a great home lunch because it's best eaten at room temperature.  You can also make a great vegetarian version by leaving out the turkey!
 
Total Time: 60 minutes
Makes: 4-6 servings

Ingredients

• 1 lb cooked farfalle pasta (bowties)
• 3 cups veggies – mushrooms, bell peppers, red onion, eggplant
• Low-cal balsamic dressing for marinating veggies
• 1/2 cup prepared pesto
• 1-2 cups shredded left-over turkey
• 1/2 cup cheese, 1/4” cubed (feta, Swiss, mozzarella)
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 1/2 cup black olives, sliced
• Salt and pepper to taste
• Red pepper flakes (optional)
• Olive oil

Directions

To prepare the veggies, cut into 2” x 1/2” strips, toss with the balsamic dressing and season with salt and pepper.  You can either grill, sauté or broil them, just cook until crisp tender.
 
Boil a large pot of water, add a generous sprinkle of salt and cook the pasta according to the package directions.  Al dente pasta will be firm and still have a slight bite to it – you don’t want overcooked pasta (spongy and the pasta tends to break apart). While pasta is still warm, gently toss with the pesto, then add the turkey, cheese, pine nuts, and the black olives, folding in the ingredients. Drizzle a little olive oil on top, add vegetables and toss once more. Then season with salt and pepper. If you like a little spice, top with a sprinkle of red pepper flakes.

Recipe created by Personal Chef Michi Harris