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Turkey pasta salad with red grapes

Published On: Oct 04 2011 01:16:11 PM CDT
Updated On: Nov 15 2012 08:21:34 AM CST
turkeywhole

Makes 4 servings

Leftover turkey takes on a new personality. For do-ahead preparation, add half of the dressing before refrigerating the salad, and then add the rest just before serving. I like to make my own Basil Pesto, but you can buy it in a ready-to-use tub in most supermarkets.

For the pasta

6 ounces penne rigate

For the Creamy Pesto Dressing

¼ cup Basil Pesto

¼ cup sour cream

¼ cup red wine vinegar

1 teaspoon sugar

Salt and pepper to taste

To complete the recipe

1 ½ cups cooked turkey (or rotisserie chicken) in ¾-inch pieces, skin removed, cooled

1 cup coarsely shredded carrots

1 cup halved seedless red grapes (about 6 ounces)

2 green onions, coarsely chopped

Salt and pepper to taste

8 leaves red leaf lettuce

Freshly ground pepper, freshly shredded Parmesan cheese, and small bunches of red grapes for garnish

Cook the penne according to package instructions.

Meanwhile, whisk together the dressing ingredients in a large bowl.

When the penne is done, drain well. Rinse in cold water, then drain again.

Add the penne, chicken, carrots, grapes, and green onions to the dressing. Toss until evenly combined.

To serve, arrange greens on salad plates or shallow bowls. Top with mounds of the chicken salad and garnish with pepper, Parmesan cheese, and bunches of grapes.