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
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
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.