GARDEN PARTY SALAD

Garden Party Salad image

Toss together a colorful, crunchy medley of fresh vegetables and pasta shells for a pretty luncheon entrée. Deli turkey and bottled dressing save time.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 15

Number Of Ingredients 9

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Ingredients

6 1/2 cups uncooked medium pasta shells (1 lb)
4 cups small fresh broccoli florets (about 10 oz)
3 cups thinly sliced carrots (about 6 medium)
1 lb smoked turkey breast (from deli), cut into 1/2-inch cubes
2 medium yellow bell peppers, coarsely chopped (2 cups)
1/2 cup chopped red onion
12 oz Cheddar cheese, cut into 1/2-inch cubes (3 cups)
1 cup Italian dressing
1/3 cup chopped fresh chives

Steps:

Cook pasta as directed on package, adding broccoli and carrots during last 2 minutes of cooking. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, place turkey, bell peppers, onion and cheese.
Gently stir cooked cooled pasta with broccoli and carrots into turkey mixture. Pour dressing over salad and add chives; toss gently to coat. If desired, garnish with additional chives.

Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g