1 (12 ounce) package farfalle
1 (6 ounce) package dried cherries
3 cups torn leftover turkey (12 ounces)
1 cup chopped celery
½ cup chopped red onion
¾ cup prepared creamy poppyseed dressing
½ cup chopped walnuts, toasted
Veggie Veggie Veggie!
If you don't have Thanksgiving leftovers laying around, one of the thicker brands of cold cuts will do the trick, although we all know we should only eat lunchmeat sparingly
Prepare pasta according to package directions; rinse
with cold water and drain.
In large bowl, combine cooled pasta, cherries, turkey,
celery and onion. Toss with dressing, until well coated.
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| Ready or not... |
Refrigerated, covered, several hours or overnight. Toss
with walnuts just before serving.
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| This was a nice side dish for some stuffed chicken breasts and some garlicky greens. |
My Rating: 4/5 "I'm rarely over the moon about pasta salad, but this is a pretty one one. First of all, bow ties are fun. Second, dried cherries are tasty. Also there's a pretty good ratio of all the ingredients going on in here. Overall worth your time."
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