Turkey-Pasta Salad

2-1/2 cups turkey pan roast, julienne cut
2 cups pasta wheels or shells
1/8 tsp Cayenne pepper
3/4 tsp salt
2 cloves garlic, crushed
3/4 cup French dressing
1/2 cup green or red pepper, diced
2 tbs sliced green olives
2 tbs sliced black olives
1 small lettuce
3 hard-boiled eggs, wedged
2 tomatoes, wedged

Roast turkey pan roast according to directions indicated on box and allow to cool in refrigerator.

Cook the pasta in boiling salted water until just tender. Drain well. Mix garlic, salt, cayenne and French dressing; moisten the hot pasta generously with the dressing and toast to coat. Gently mix in turkey, diced pepper and sliced olives. Add additional dressing to taste. Line serving platter or individual plates with washed and dried lettuce leaves. Pile salad into center of lettuce. Garnish with wedged tomatoes and eggs and pass remaining dressing at table.

Serves 5-6

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Cajun Country -- New Iberia, Louisiana