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


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.