Ingredients
- 1 pound Fusilli Pasta
- 1 cup Sugar Snap Peas cut into bite size pieces
- 1 cup Organic Carrots cut into thin half moons
- 3 ounces Waterchestnuts boiled 15 minutes, cooled peeled and diced
- 1 pound Turkey cooked and diced
- 1 Kiwi peeled and diced
- 3 ounces Dried Blueberries
Dressing
- 1 cup Low Fat Mayonnaise
- 1/2 cup Non Fat Sour Cream
- 1 tablespoon Mint finely chopped or 2 teaspoons Dried Mint
- 1 teaspoon Garlic Powder
- 1/4 cup Maui Onions sliced and diced
- Salt and Fresh Ground Black Pepper to taste
Directions
Boil pasta according to directions. During last 2 minutes of cooking time add sugar snap peas and carrots to blanch. When done, rinse pasta and vegetables under cool running water to stop cooking. Drain well in colander. In a 4 cup measure, mix dressing. In a large bowl, toss cooled pasta with remaining ingredients and dressing. Refrigerate at least one hour before serving; toss with 2-3 Tbsp. fresh lime juice.
