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What kind of recipe is it?
Dried Cranberry Turkey Pasta Salad is a delightful and invigorating dish that perfectly combines savory and sweet flavors.
This versatile salad features tender pasta, succulent turkey, and tangy dried cranberries, all tossed in a light dressing, making it an ideal choice for both casual lunches and festive gatherings.
It’s not only easy to prepare but also offers a nutritious balance, appealing to health-conscious eaters and busy individuals alike.
Perfect for families, potlucks, or meal prep, this dish is sure to please everyone at the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pasta (rotini or fusilli) | 8 ounces (about 2 cups dry) |
| Cooked turkey (shredded or diced) | 2 cups |
| Dried cranberries | 1 cup |
| Celery (chopped) | 1/2 cup |
| Red onion (finely chopped) | 1/4 cup |
| Green bell pepper (chopped) | 1 cup |
| Mayonnaise | 1/2 cup |
| Greek yogurt (optional, can substitute for mayo) | 1/2 cup |
| Dijon mustard | 1 tablespoon |
| Lemon juice | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh parsley (chopped, for garnish) | 2 tablespoons (optional) |
Cooking Steps
- Prepare mise en place by gathering all ingredients, measuring them accurately, and having necessary tools ready, including a large mixing bowl, pot for boiling pasta, colander, and mixing spoon.
- In a large pot, bring 2.4 liters (10 cups) of water to a rolling boil over high heat. Once boiling, add 8 ounces (about 2 cups dry) of rotini or fusilli pasta and 1/2 teaspoon of salt. Stir occasionally and cook for 8-10 minutes until al dente.
- When the pasta is al dente (slightly firm to the bite), drain it in a colander and rinse under cold water for about 30 seconds to stop the cooking process. Allow the pasta to cool completely.
- In a large mixing bowl, combine 2 cups of cooked turkey (shredded or diced), 1 cup of dried cranberries, 1/2 cup of chopped celery, 1/4 cup of finely chopped red onion, and 1 cup of chopped green bell pepper.
- In a separate small bowl, whisk together 1/2 cup of mayonnaise (or 1/2 cup Greek yogurt), 1 tablespoon of Dijon mustard, and 2 tablespoons of lemon juice until well combined and smooth.
- Pour the mayonnaise mixture over the turkey and vegetable mixture, and sprinkle in 1/4 teaspoon of black pepper. Mix thoroughly with a large spoon until evenly coated.
- Add the cooled pasta to the mixture and fold in gently until all ingredients are combined. Taste and adjust seasoning, adding more salt or pepper if desired.
- Serve the pasta salad immediately at room temperature or cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Garnish with 2 tablespoons of chopped fresh parsley before serving, if desired.
Variations
- Mediterranean Delight: Substitute cooked turkey with 2 cups (300g) of chickpeas and add 1/2 cup (75g) of chopped Kalamata olives and 1 cup (150g) of diced cucumbers for a fresh Mediterranean twist.
- Vegan Version: Replace turkey with 2 cups (300g) of cubed tofu or tempeh, use 1/2 cup (120ml) of vegan mayonnaise, and incorporate 1/4 cup (15g) of nutritional yeast for a cheesy flavor without dairy.
- Gluten-Free Option: Use 8 ounces (about 2 cups) of gluten-free pasta, such as quinoa or brown rice pasta, while keeping the other ingredients the same for a gluten-friendly dish.
- Fall Harvest Salad: Add 1 cup (150g) of diced roasted sweet potatoes and 1/2 cup (75g) of toasted pecans or walnuts, bringing in seasonal flavors perfect for autumn.
Tips on plating and presentation
When it comes to plating the Dried Cranberry Turkey Pasta Salad, I recommend using a large, shallow bowl to showcase the vibrant colors and textures of the ingredients.
Arrange the salad in a circular pattern, layering the cranberries and turkey attractively.
For an extra touch, sprinkle some chopped parsley on top and add a few whole cranberries as a garnish to enhance visual appeal.
What other dishes can I pair it with?
While planning a meal, I love to think about what dishes pair well with my Dried Cranberry Turkey Pasta Salad.
It complements grilled vegetables beautifully, especially zucchini and bell peppers.
You could also serve it alongside a light spinach and arugula salad, or even a hearty roasted sweet potato dish.
These options enhance the flavors while keeping the meal balanced and satisfying.
What drinks can I pair it with?
What drinks can elevate my Dried Cranberry Turkey Pasta Salad?
I love pairing it with a crisp white wine like Sauvignon Blanc or a light rosé; their acidity complements the salad beautifully.
For a non-alcoholic option, a sparkling apple cider adds a revitalizing touch.
If I’m feeling adventurous, I might even try a homemade cranberry lemonade for a fun twist!
Frequently Asked Questions
Can I Use Fresh Cranberries Instead of Dried Ones?
No, I wouldn’t recommend using fresh cranberries instead of dried ones. Fresh cranberries are much tartier and won’t provide that same sweet and chewy texture that dried cranberries offer in your dish.
Is This Dish Suitable for Meal Prepping?
Absolutely, this dish’s great for meal prepping! I love making it ahead; it stays fresh and flavorful in the fridge. Just give it a good stir before serving, and you’re all set!
How Long Can the Salad Be Stored in the Fridge?
I’ve found that this salad can be stored in the fridge for up to three to five days. Just make sure it’s in an airtight container to keep it fresh and tasty!
Can I Add Nuts or Seeds for Extra Crunch?
Absolutely, I love adding nuts or seeds for extra crunch! You can toss in walnuts, pecans, or sunflower seeds. They not only enhance the texture but also bring a delightful flavor to the dish. Enjoy experimenting!
What Is the Best Way to Reheat Leftovers?
I usually reheat leftovers in the microwave for a quick fix, covering them with a damp paper towel. If I have more time, I prefer the oven to keep everything crispy and evenly heated.