California Club Turkey and Pasta Salad

Join a whole new "club" when you ditch the bread and welcome the pasta. MORE+ LESS-

By Pillsbury Kitchens

June 13, 2011

Dressing

3/4

cup light mayonnaise

teaspoon sugar

1/8

teaspoon pepper

tablespoons milk

tablespoons white wine vinegar

teaspoons Dijon mustard

cups uncooked radiatore (nuggets) pasta (6 oz)

slices bacon

cups shredded lettuce

oz cooked turkey breast, cubed (1 1/2 cups)

oz colby-Monterey Jack cheese blend, cubed (1/2 cup)

cherry tomatoes, quartered

ripe avocado, peeled, pitted and cubed

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1

In small bowl, combine all dressing ingredients; mix well. Refrigerate while cooking pasta.
2

In 2 quart saucepan, cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
3

Meanwhile, cook bacon until crisp. Drain on paper towel. Crumble bacon. In large bowl, combine cooked pasta nuggets, bacon and all remaining salad ingredients. Just before serving, pour dressing over salad; toss gently to coat.