Turkey Salad Polynesian

Poultry's mild flavor nicely complements the sweet-sour Polynesian-style dressing. The recipe works equally well with roasted turkey or chicken or a chunk of deli turkey.

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Servings 8

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ingredients 11
Prep Time 25 min
Total Time 25 min

Ingredients

SALAD

8: oz. (2 1/2 cups) uncooked mostaccioli (tube-shaped pasta)

2: cups cubed cooked turkey

3/4: cup sliced celery

3/4: cup chopped walnuts

1/4: cup thinly sliced green onions

1: (11-oz.) can mandarin orange segments, drained

1: (8-oz.) can pineapple tidbits in unsweetened juice, drained, reserving 2 tablespoons liquid for dressing

DRESSING

1/2: cup reduced-calorie mayonnaise or salad dressing

1/3: cup light sour cream

2: tablespoons reserved pineapple liquid

1/2: teaspoon salt

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Directions

1 Cook mostaccioli to desired doneness as directed on package. Drain; rinse with cold water to cool.
2 In large bowl, combine cooked mostaccioli and all remaining salad ingredients. In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; stir gently to coat.