Turkey Melon Pasta Salad Food

TURKEY PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a 2-1/2-qt. salad bowl. Add turkey, celery, onion and green pepper; toss to combine. , Combine dressing mix, sour cream, Miracle Whip and garlic salt. Add to pasta mixture and mix well. Sprinkle with almonds and paprika. Garnish with pepper rings and tomato slices if desired.

TURKEY-MELON PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the turkey, watermelon, celery and onion; set aside. , In a small bowl, whisk the yogurt, mayonnaise, lime juice and sugar until smooth. Drain pasta and rinse in cold water; stir into turkey mixture. Drizzle with the yogurt mixture and toss to coat. Refrigerate until serving.

TURKEY MAYONNAISE WITH PASTA SALAD

Steps:

• Boil the pasta in salted water. When done remove, drain and refresh under cold water to stop the cooking process. While pasta is cooking, make a dressing by whisking together the olive oil and vinegar and season well, to taste, with salt and pepper. Add the bell pepper and pimento and toss with the elbows. Set elbows in a wreath over washed Boston lettuce.
• Also make a dressing with the mayonnaise and Dijon mustard and combine with cooked turkey. Center this in middle of elbow macaroni wreath and garnish with chopped hard boiled egg and scallions.

TURKEY, BACON PASTA SALAD WITH LEMON BASIL DRESSING

Steps:

• Cook pasta as directed on package; omitting salt.
• Rinse pasta in cold water; drain.
• Mix together mayonnaise, basil, lemon peel and lemon juice in a large bowl to form dressing.
• Add pasta, bacon (reserving 2 Tbl for topping), turkey, lettuce, cheese and tomato to dressing.
• Mix well.
• Cover and refrigerate 1-2 hours to blend flavors.
• Sprinkle with reserved bacon.
• Serve.

MELON TURKEY SALAD

Steps:

• Make melon balls from one cantaloupe half; refrigerate remaining cantaloupe halves. In a large bowl, combine the turkey, grapes, celery and cantaloupe balls. In a small bowl, combine the yogurt, mayonnaise, lemon juice, ginger and salt. Pour over turkey mixture and stir gently to coat. Cover and refrigerate for 1 hour. Stir in cashews just before serving. Spoon 1 cup salad into each cantaloupe half.

PASTA SALAD WITH MELON, PANCETTA, AND RICOTTA SALATA

Steps:

• Heat oven to 350°F. Arrange pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 20-25 minutes. (Alternatively, place pancetta on folded layers of paper towels on a microwave-proof plate and microwave on high until brown and crisp, about 5 minutes.) Let pancetta stand until cool enough to handle, then break into bite-size pieces.
• Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain pasta; run under cold water to cool. Drain and set aside.
• Whisk oil and vinegar in a large bowl. Add half of pancetta, cooked pasta, melon, half of mint, scallion, and red pepper flakes. Toss to coat. Season to taste with salt and pepper. Transfer to a serving dish and sprinkle remaining pancetta and mint over. Garnish with shaved ricotta salata.

TURKEY MACARONI SALAD

Steps:

• In a large bowl mix all ingredients except the macaroni till well combined. Then toss in the macaroni. Chill for a couple hours to overnight.
• Season with salt if desired.
• Toss before serving.