Turkey-Pasta Salad

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“Another back of the box recipe I wrote down years ago and am not sure where it came from. I tend to use a hotter salsa/picante sauce but it comes out very nicely with a more mild sauce. Great for summer gatherings”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 4 cups cooked spiral shaped pasta (about 2 cups uncooked)
  • 2 cups short thin turkey strips or 2 cups chicken strips
  • 1 large tomatoes, cut into 1/2 inch chunks
  • 1 small red bell pepper, cut into 1/2 inch chunks
  • 1 large zucchini, cut into 1/2 inch slices,each slice quartered
  • 1 (8 ounce) can whole kernel corn or 1 cup frozen corn, thawed
  • 12 cup cilantro or 12 cup parsley, chopped
  • 34 cup picante sauce
  • 13 cup reduced-calorie creamy garlic dressing
  • 14 teaspoon salt, optional

Directions

  1. Combine pasta, turkey, tomato, red pepper, zucchini, corn and cilantro in large bowl.
  2. Combine picante sauce, dressing and salt and mix well.
  3. Pour over pasta mixture and toss gently.
  4. Chill and serve.

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