Gobble It Up Blueberry Pasta Salad
Category
Salad
Servings
4 servings
Prep Time
10 minutes
Cook Time
15 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
1 pound Fusilli Pasta
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1 cup Sugar Snap Peas, cut into bite-size pieces
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1 cup Organic Carrots, cut into thin half moons
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3 ounces Waterchestnuts, boiled 15 minutes, cooled, peeled and diced
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1 pound Turkey, cooked and diced
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1 Kiwi, peeled and diced
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3 ounces Dried Blueberries
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1 cup Low-Fat Mayonnaise
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1/2 cup Non-Fat Sour Cream
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1 tablespoon Mint, finely chopped, or 2 teaspoons Dried Mint
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1 teaspoon Garlic Powder
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1/4 cup Maui Onions, sliced and diced
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Salt and Fresh Ground Black Pepper to taste
Dressing
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.