Linguine Parmesan Turkey Salad



1 lb linguine

1/2 lb grated Parmesan cheese

24-oz Italian dressing

1 Medium cucumber, diced

1 Large red bell pepper, seeded and diced

8 radishes, sliced very thin

1 c cherry or grape tomatoes, halved

1 Medium zucchini, chopped

1 lb COOKED TURKEY BREAST, medium diced

Edible yellow flowers As needed



Cook linguine according to the package directions. Rinse pasta under cold water to stop the cooking process. Drain well.

Add Parmesan cheese and Italian dressing. Toss to coat pasta. Allow to cool.

Stir in cucumbers, peppers, radishes, tomatoes and zucchini and mix well.

Add turkey and mix well. Cover and refrigerate for 2 to 3 hours.

Garnish with edible yellow flowers.