Recipe ingredients
- 1/2 cup vegetable oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon garlic powder
- Dash white pepper
- 3/4 cup chopped carrot
- 3/4 cup chopped celery
- 1/4 cup chopped onion
- 2 cups rotini pasta, or other small pasta, cooked and drained
- 1 cup sliced pitted black olives
- 1 package, 8 ounces, frozen artichoke hearts thawed and well drained
- 3 cups cubed cooked turkey
- Leaf lettuce
Recipe method
- In small bowl, combine oil, vinegar, garlic powder and pepper.
- In large bowl, combine carrot, celery, onion and rotini.
- Add oil mixture. Toss to coat.
- Add olives, artichokes and turkey. Toss gently.
- Cover and chill thoroughly.
- To serve, spoon each portion onto lettuce leaves.
Other thanksgiving recipes:
Turkey and pasta salad vinaigrette recipe
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