Leftover Turkey & Egg Pasta Salad

Name: Leftover Turkey & Egg Pasta Salad
Yield: 9 servings
Ingredients: 8 ozs whole wheat fusilli pasta, cooked and drained; 8 ozs turkey light meat, skinless, shredded; 5 ozs frozen peas, thawed; 1 cup onions, chopped; 4 whole hard-boiled eggs, peeled and chopped; 7 ozs light mayonnaise; 4 ozs light sour cream; 3 tbsps apple cider vinegar; 1 1/4 tsps salt; 1/2 tsp black pepper; 1/2 tsp Italian seasoning

Adapted from McCormick & Company, Inc.

8 ozs whole wheat fusilli pasta, cooked and drained
8 ozs turkey light meat, skinless, shredded
5 ozs frozen peas, thawed
1 cup onions, chopped
4 whole hard-boiled eggs, peeled and chopped
7 ozs light mayonnaise
4 ozs light sour cream
3 tbsps apple cider vinegar
1 1/4 tsps salt
1/2 tsp black pepper
1/2 tsp Italian seasoning

In a skillet, cook turkey, peas, and onions until all is heated through; set aside to cool. In a mixing bowl, combine chopped eggs, mayonnaise, sour cream, vinegar, salt, black pepper, and Italian seasoning. Mix well. Add turkey mixture and pasta. Mix until all is combined. Chill several hours before serving.

Posted: 11/2/2024

Salads & Dressings

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WW Points^* : 5.48

9 servings

Nutrition Facts
Servings Per Recipe 9
Amount Per Serving
Calories 258 Calories from Fat 180 (70%)
% Daily Value *
Total Fat 11g	17%
Saturated Fat 2g	10%
Monounsaturated Fat 1g
Polyunsaturated Fat 3g
Trans Fat 0g
Cholesterol 120g	40%
Sodium 623mg	26%
Potassium 1mg	0%
Total Carbohydrate6g	2%
Dietary Fiber 3g	12%
Sugars 4g
Protein 14g	12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.