Recipe: Turkey Pasta Salad (using salad dressing and picante sauce)

TURKEY PASTA SALAD

FOR THE SALAD:
4 cups wagon wheel or spiral pasta, cooked and drained, (2 cups uncooked)
2 cups cooked turkey or chicken, strips (about 8 ounces)
1 (8 oz) can whole kernel corn, drained (or 1 cup frozen corn kernels, thawed)
1 medium-size zucchini, cut into 1/2-inch thick slices, each slice cut into quarters
1 large tomato, cut into 1/2-inch chunks
1 small red bell pepper, cut into chunks
1/2 cup chopped fresh cilantro or parsley
FOR THE DRESSING:
3/4 cup Pace Picante Sauce (plus additional for serving, if desired)
1/3 cup creamy garlic salad dressing (regular or reduced calorie)
1/4 tsp salt (optional)

Combine the pasta, turkey, corn, zucchini, tomato, red bell pepper, and cilantro in a large bowl.

To prepare the dressing, combine the picante sauce, dressing and salt in a small bowl, mixing well to blend.

Pour the dressing over the pasta mixture and toss gently to coat all of the ingredients. Refrigerate.

Serve with additional picante sauce, if desired.

Makes 6 servings
Adapted from source: Carl Berger, 1990's