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Recipe: Turkey and Artichoke Antipasto Salad

Salads - Main Dish
TURKEY AND ARTICHOKE ANTIPASTO SALAD

2 cups whole wheat rotini pasta, uncooked
2 cups cooked Turkey, chopped
2 medium tomatoes, cut in 8 wedges each
1 (14 ounce) can artichoke hearts, drained, quartered
1 (4 ounce) can pitted ripe olives, drained
6 pickled pepperoncini, seeded, cut in rings
1 ounce red onion rings (1/4 cup)
2 tablespoons chopped fresh basil leaves
1/2 cup Italian-style salad dressing
2 tablespoons shredded Parmesan cheese (1/2 ounce) (for serving)

Cook pasta according to package directions. Rinse under cold water; drain.

In a large mixing bowl, combine turkey, pasta, tomato, artichoke hearts, black olives, pepperoncini, onion and basil. Add 1/4 cup salad dressing; toss to combine.*

Serve immediately, sprinkled with Parmesan.

*To make ahead, cover with plastic wrap and refrigerate until time of serving. Add 1/4 cup additional salad dressing before serving, if needed. Sprinkle with Parmesan.

Servings: 4
Source: Con Agra Foods
MsgID: 3149591
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Cooking from the Pantry - Food in Bottle...
Board: Daily Recipe Swap at Recipelink.com
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