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Recipe: Turkey Ranch Pasta Salad

Misc.
Turkey Ranch Pasta Salad
Makes: 8 servings (about 1 cup each)

2 cups (8 ounces) dry penne pasta, uncooked
2 cups chopped leftover cooked Butterball Turkey
2 cups broccoli florets
1 medium tomato, chopped
1 cup (4 ounces) shredded Cheddar cheese
8 green onions, sliced (about 1/2 cup)
6 slices Cooked Bacon, heated, chopped
3/4 cup reduced fat ranch dressing
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Cook pasta according to package directions. Drain; rinse with cold water.

Combine pasta, turkey, broccoli, tomatoes, cheese, onions and bacon in large bowl. Add dressing, salt and pepper; toss lightly. Cover.

Refrigerate at least 2 hours, or until chilled.

Source: ConAgra Foods
MsgID: 3135130
Shared by: Gladys/PR
In reply to: Thank You: Thanksgiving Leftover Recipes (9)
Board: Daily Recipe Swap at Recipelink.com
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