Colorful Turkey Pasta Salad

2 1/2 cups tri-colored rotini pasta, cooked and drained
2 cups cooked turkey (white meat preferred), cubed
1/2 cup scallions, thinly sliced
1/4 cup celery, chopped
1/4 cup fresh parsley, chopped
1-1/2 teaspoons fresh tarragon, chopped note: or 1/2 teaspoon dried
1 tablespoon canola or olive oil
2 tablespoons tarragon vinegar
1 tablespoon fresh lemon juice
2 tablespoons reduced-calorie mayonnaise

In a large bowl, combine cooked pasta, turkey cubes, scallions, celery, parsley and tarragon.

In a small bowl, mix together the oil, vinegar, lemon juice and mayonnaise. Add to turkey mixture.

Mix well, coating all surfaces. Cover and refrigerate for 1 to 2 hours or until chilled throughout.

Makes 4 main dish servings
Source: The National Turkey Federation