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