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Creamy turkey pasta salad recipe

Creamy turkey pasta salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Pasta salad

A fabulous use for leftover turkey. Serve on a bed of lettuce.

2 people made this

IngredientsServes: 6

  • 100g natural yoghurt
  • 3 tablespoons mayonnaise
  • 3 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 1/8 teaspoon black pepper
  • 350g cooled cooked pasta, such as penne
  • 60g chopped walnuts
  • 350g cooked turkey, cut into pieces
  • 4 sticks celery, sliced
  • 2 apples, cored and diced

MethodPrep:30min ›Ready in:30min

  1. Put the first 5 ingredients in a glass or ceramic bowl and mix until smooth. Add all the other ingredients and fold together. Serve on some lettuce. Enjoy.


Omit the pasta and apples and you have a great pitta wrap filling.

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Creamy Leftover Turkey Pasta

This Creamy Leftover Turkey Pasta is great for using up your Thanksgiving/ Christmas turkey. It is quick, easy, delicious AND slimming friendly too! By the way if leftover turkey is not in season this recipe works great with chicken too 🙂

You will also love my Roast Turkey Crown

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Do you guys love Christmas leftovers? I do! I am especially fond of leftover turkey as it can be used in so many different ways. This turkey pasta recipe is currently topping the charts in our house!

Take a look at my step by step breakdown and recipe video to see how its done.

Cheesy Pastas are a quick and easy kid friendly meal we love to serve on hurried evenings when we walk in the door late after activities.

Ground Turkey is an easy option that’s kid friendly and a nice change from chicken. We love using ground turkey breast for this pasta but any ground turkey meat will work just fine. With the added green bell peppers and onions we cook down you can get your kids to enjoy some vegetables with their cheesy noodles.

If your family is not a fan of Swiss cheese you can easily swap out mozzarella cheese, jack cheese or provolone cheese (this is a favorite of ours).

Variations of this Recipe

The great thing about this recipe is that while the basics of the cream sauce and the turkey are needed, you can change things up when it comes to the veggies that you have on hand easily and if you do not have any left over turkey, then you can make a simple roasted turkey breast to use, this will also work with a rotisserie chicken or leftover chicken breasts.

You can totally change up the veggies in this if you want to. I normally use frozen peas and carrots mixture, but if you want to use frozen mixed veggies you can too. If you have left over veggies like roasted carrots, roasted cauliflower or roasted broccoli you can totally add those into the Turkey Tetrazzini as well.

How to make the BEST Creamy Italian Pasta Salad for your next cookout!

Hi friends! I hope you all are enjoying this weather just as much as I am. I am certain that many of you are either hosting several barbecues, or going to several. With that being said, I have the PERFECT barbecue/ cookout side dish recipe to share. I’m going to show you how to make the BEST Creamy Italian Pasta Salad.

My recipe for creamy Italian Pasta Salad is quite easy. I use tri colored spiral pasta, but if you have a different pasta that you would like to use, you can definitely do so

I added a lot of nice fresh veggies to this pasta salad, and I made a nice creamy dressing to take this Italian pasta salad to another level!

What Makes a Pasta Salad Tuscan?

One of my favorite things about making pasta salad is as long as you have three key components: pasta, dressing, and some combination of flavorings, you can totally riff on the ingredient list and make it your own.

The ingredients in this pasta salad that lend the Tuscan flavor are:

  • White beans — a total classic Italian ingredient.
  • Olives — you could use green or black olives, I used black here because it’s what I had on hand but the spunk of a green olive would be SO good to try instead.
  • Tomatoes — I used sliced cherry tomatoes but sun-dried would be so delicious too.
  • Cheese — The sharper pecorino is a more classic Tuscan ingredient, but I took liberty with this component and used chunks of provolone instead.
  • Cold cuts — I used Applegate Naturals® Genoa Salami Trio (3 flavors in one package!) but prosciutto would be just as tasty a choice

Instead of going the regular route by using a small shaped pasta (bowtie, penne) or longer twirlable styles (linguine, spaghetti) I took a nod from our favorite restaurant pasta salad and instead used just a basic egg noodle that actually isn’t even Italian. I usually use it for my Chicken Noodle Soup. It’s thicker and a bit denser, and is perfect for absorbing just the right amount of the creamy dressing.

Chopped spinach, basil and/or parsley with sliced red onion add loads of simple flavor and a bit of healthy too.

But my husband’s favorite part of this salad is the salami. He’s all about the salami, and since Applegate Naturals Salami Trio delivers three different pre-sliced styles in one package—uncured Genoa salami, uncured peppered salami, and uncured herb salami—it’s super easy and more economical to add even more Tuscan flavor to this blend. Plus, the salamis are minimally processed with no extra-added nitrates except for those that naturally occur, and is made with humanely raised pork with no antibiotics, ever.

For the creamy dressing you can go one of two ways: the mayo way or the Greek yogurt way. Personally, I prefer using low-fat mayonnaise in this particular recipe, because I like the smoother tang. But if mayo isn’t your thing, plain Greek yogurt serves the purpose well.

A combo of white wine vinegar and Dijon mustard add a bit more zip. It will taste super tangy on its own, but don’t worry, once it melds with the pasta it mellows but still delivers flavor. You could also use white balsamic vinegar (a little sweeter) or red wine vinegar (a little more tart).

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

How Long will Creamy Chicken Pasta Salad Keep?

The best thing about any pasta salad recipe is that it is a great make-ahead recipe. If you’re a planner / over preparer like me then you’ll love being able to make this chicken pasta salad recipe a day or two in advance to keep in the refrigerator until you’re ready to serve.

To Refrigerate: In order to properly preserve the freshness of your homemade chicken pasta salad, store it in an airtight container or cover the serving bowl with plastic wrap. Once sealed, place in the refrigerator for up to 3-4 days.

Depending on what you put in the pasta salad, some ingredients may start to go bad faster than others, so just keep an eye out if you start to see any browning or spoiling of any ingredients when serving leftovers.

To Freeze: Unfortunately, you can’t really freeze the prepared pasta salad as a whole. The various condiments will not freeze and thaw well when all combined. You can prep and freeze the cooked pasta, chopped vegetables, and meat. To do this you will mix together all the dry ingredients and store in an airtight container and place in the refrigerator for 1-2 months.

Once ready to serve, let the pasta salad mixture thaw for several hours or overnight, and prep your sauce mixture, and mix into the dry ingredients.

Chilly Shrimp Pasta Salad

Pasta salads are all the time there for you. It’s so straightforward to whip some up for the plenty proper earlier than a potluck, with no trouble storage and transportation. However it’s time to give your salad an improve and usher in gentle, summery flavors like recent dill, lemon, and shrimp! These easy ingredient swaps are certain to make your pasta salad a crowd-pleaser. This fast and straightforward Shrimp Pasta Salad nonetheless comes collectively in minutes, however will impress your family and friends with its refined, zesty taste!

I all the time love discovering new pasta salad recipes as a result of they are surely essentially the most versatile facet dish. One of the best half is which you could add your personal private touches to your salad, whether or not it’s a sure sort of pasta, herb or vegetable! For extra inspo, check out my Tuscan, Meditteranean, and Mexican pasta salads for extra scrumptious selection!

Creamy Pasta Salad Dressing

Many pasta salads use Italian dressing for their zesty flavor like this tri color pasta salad or this Italian pasta salad. But did you know you can mix it with another dressing to make it both creamy and loaded with flavor? Simply use equal parts Italian dressing and Caesar dressing and you have an amazing pasta salad dressing! Add in some grated Parmesean cheese to take the flavor over the top.

Making Your Shrimp Salad

Making this shrimp pasta salad is so quick and easy, it is perfect for on the go families and gatherings! With just 5 easy steps, this salad is sure to be a family favorite!

  1. Boil: Bring a large pot of water to a boil.
  2. Cook Your Pasta: Cook noodles according to package directions, then drain and rinse.
  3. Combine: In a large bowl, add the noodles, celery, bell pepper, red onion, and shrimp.
  4. Sauce: In a separate small bowl mix together the mayonnaise, lemon juice and zest, dill, and salt and pepper.
  5. Mix: Pour sauce over the top of the pasta and stir everything to combine.

Quick Tips For Making the Best Shrimp Pasta Salad

If you really want to wow at the potluck, try out these tips to make your shrimp pasta salads taste even better!

  • Pasta: You can swap out rotini for another pasta that is small with deep grooves for holding sauce. I recommend also trying penne, fusilli, or cavatappi!
  • Adding Sauce: Adding sauce to your shrimp pasta salad while it is still warm helps it absorb flavor.
  • Texture: Since pasta hardens as it cools down, you can cook your pasta for an extra minute before preparing the salad. But make sure not to overcook your pasta or else the noodles will fall apart when mixing your ingredients together.
  • Spices: Adding a pinch of chili powder or cayenne can give your pasta salad a delicious Cajun twist!
  • Salt Pasta Water: Adding extra salt to your water when cooking pasta will help it to have extra flavor!
  • Raw Veggies: Adding raw veggies to your pasta salad will create a beautiful, colorful salad but also give you amazing texture and nutrition.

What to Serve with Your Salad

For seafood lovers- my favorite food to pair this salad up with is salmon for a complete summer meal. It also goes great with other BBQ favorites like turkey burgers and grilled chicken! Serve with beef skewers for a selection of appetizers you and your family will not be able to get enough of! The bright, zesty flavors in this Shrimp Pasta Salad are so versatile, they will complement an array of different foods.

Storing Shrimp Pasta Salad

  • Refrigerator: Cooked shrimp will last up to 3 days in an airtight container. The best part about pasta salad is that it can be eaten right out of the fridge! Whether it is for a quick meal, soccer practice, or a midnight snack, this pasta salad is ready.
  • Freezer: While pasta salad is best served within the first few days of making it, you can also store it in the freezer in a ziplock bag with pasta and any dressings separated. It will last for up to 3-4 months. Before serving, thaw in the fridge for a few hours. Note that if you are making your pasta salad with any cream products like sour cream or mayo, they may separate when thawed.

More Shrimp Recipes to Try

I have loved cooking with shrimp recently. It just has the best texture and really soaks up the flavor of whatever you are cooking it in! Here are more tender, delicious shrimp recipes to add to your dinner lineup!

Bring a large pot of water to a boil. Cook noodles according to package directions, then drain and rinse.

In a large bowl, add the noodles, celery, bell pepper, red onion, and shrimp. In a separate small bowl mix together the mayonnaise, lemon juice and zest, dill, and salt and pepper.

Pour over top of the pasta and stir everything to combine.

Calories 231 kcal (12%) Carbohydrates 30 g (10%) Protein 5 g (10%) Fat 10 g (15%) Saturated Fat 2 g (10%) Polyunsaturated Fat 6 g Monounsaturated Fat 2 g Trans Fat 1 g Cholesterol 5 mg (2%) Sodium 89 mg (4%) Potassium 137 mg (4%) Fiber 2 g (8%) Sugar 2 g (2%) Vitamin A 362 IU (7%) Vitamin C 13 mg (16%) Calcium 14 mg (1%) Iron 1 mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.


  1. Thornly

    All not so simply

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