Turkey-Vegetable Pasta Salad
Pasta salads are popular picnic fare and when packed with fresh vegetables and deli meats they make a meal themselves.
30 min.prep time
6 ounces uncooked dried linguine, broken in half
2 cups halved cherry tomatoes
1/2 cup chopped green pepper
1/2 cup crumbled sun-dried tomato and basil feta cheese
1 medium (1 cup) yellow summer squash, cut in half, quartered
1 medium (1 cup) zucchini, cut in half, quartered
4 ounces (1 cup) cubed deli smoked turkey
2 tablespoons olive oil
3 tablespoons fresh lime juice
1 teaspoon finely chopped fresh garlic
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh marjoram leaves
1 tablespoon chopped fresh oregano leaves
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Cook linguine according to package directions. Rinse with cold water; drain.
Meanwhile, combine tomatoes, green pepper, feta, squash, zucchini and turkey in large serving bowl. Add linguine; toss to coat.
Combine all dressing ingredients in jar with tight-fitting lid; mix well. Pour dressing over salad; toss to mix. Cover; refrigerate at least 4 hours.