Sunday, December 26, 2010

Pasta Salad with Christmas Turkey Leftovers

Recipe for 4

500g. pasta (preferably Rigatoni)
2 cups diced turkey (roasted or grilled)
2 tablespoons olive oil
1 medium bunch baby arugula
1/2 cup sundried tomatoes (coarsely chopped)
3 tablespoons mayonnaise
1 tablespoon ketchup
1/2 cup grated Parmesan cheese
1/3 teaspoon salt
1/2 teaspoon freshly ground pepper
Juice from 1/2 lemon


Prepare the rigatoni according to package directions for altente. Drain pasta and place under running water to stop the cooking process. Return the pasta to the pot and drizzle with 2 tablespoons of olive oil. Mix with light movements to cover the pasta with olive oil.
In a mixing bowl place the mayonnaise, ketchup, parmesan, salt, pepper and the lemon juice and stir to combine.
In a large salad bowl place the pasta, the sun-dried tomatoes, the mayonnaise mixture, the rocket and toss to combine.
Cover the salad and refrigerate for at least 45 minutes.
Serve chilled with white wine. Enjoy!