Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Turkey Pasta Salad
Food Management Staff
April 1, 2004
1 Min Read
FM Staff
Yield: 24 servings
1 each 10-oz. can cling peach slices, packed in juice
11/2 cups prepared pesto
11/2 gals. cooked rotini pasta, chilled
11/2 qts. sliced turkey breast, cut into strips
3 each green bell peppers, cut into strips
3 cups cherry tomatoes
11/2 cups red onion, finely-chopped
3/4 gal. mixed lettuce
48 each fresh basil leaves (for garnish)
11/2 cups Parmesan cheese
Drain peaches, reserving 1 cup of juice. Reserve 24 peach slices for garnish.
Place pesto in food processor or mixer. With motor running, gradually add reserved peach juice until mixture is creamy.
Toss pasta with pesto/peach mixture. Gently stir in remaining peaches, turkey, green pepper, tomatoes and onion. Refrigerate for at least 2 hours for flavors to blend.
PER SERVING: Arrange 1/2 cup lettuce on chilled salad plate. Top with 2 cups turkey pasta salad. Garnish with a peach slice and two basil leaves. If desired, sprinkle with 1 Tbsp. Parmesan cheese.
Recipe and photo from California Cling Peach Board.
About the Author
You May Also Like
