Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Gobble It Up Blueberry Pasta Salad
By Melissa's Corporate Chefs

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.