Recipe: Neon Pasta Salad

NEON PASTA SALAD

2 cups dry tri-color rotini pasta, (6 ounces), uncooked
2 cups chopped leftover cooked Butterball Turkey Breast
4 ounces feta cheese, coarsely crumbled
1 small zucchini, sliced (about 3/4 cup)
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 (2.25 ounce) can sliced pitted ripe olives, drained
1/3 cup chopped fresh basil leaves
3/4 cup reduced-fat Italian dressing, divided use

Cook pasta according to package directions; drain. Place in large bowl.

Add turkey, cheese, zucchini, bell peppers, olives and basil; mix lightly. Add 1/2 cup of the dressing; toss to coat. Cover. Refrigerate at least 2 hours.

Stir in remaining 1/4 cup dressing just before serving.

Makes: 8 servings (1 cup each)
Source: Butterball