Turkey, Cranberry and Walnut Pasta Salad
This Turkey, Cranberry and Walnut Pasta Salad is a delicious lunch for the holiday season or any time of the year! Use up leftover turkey or swap out chicken instead.
Servings: 6 servings (1 cup)
Ingredients
Pasta Salad Dressing
- ½ cup mayonnaise
- ½ cup Greek yogurt or sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Salt & pepper to taste
Pasta Salad
- 1 pound uncooked bowtie pasta or any small pasta
- 2 cups diced or shredded turkey breast or chicken
- 1 cup dried cranberries
- 4 green onions thinly sliced
- 2 stalks celery thinly sliced
- 8 ounce can mandarin oranges drained well
- ½ cup chopped walnuts
Instructions
- In a medium saucepan, boil water, then salt well and add pasta. Cook to al dente according to package Instructions. Drain and rinse with cold water.
- In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey and a pinch of salt and pepper. Set aside.
- In a large bowl, combine pasta, turkey, cranberries, onions, celery, oranges and walnuts. Pour dressing over the pasta salad and stir to coat completely.
- Chill until ready to serve. Garnish with additional scallions or walnuts, if desired.
Notes
- Storage: Keep tightly covered in the fridge for up to 3 days. If it seems dry, add a little greek yogurt or mayo and stir to combine.
- Make Ahead: You can make this pasta salad ahead of time up to 24 hours.
Nutrition
Calories: 662kcal | Carbohydrates: 85g | Protein: 31g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 297mg | Potassium: 522mg | Fiber: 5g | Sugar: 25g | Vitamin A: 612IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
