Midsummer’s Night Salad

Culinary Setting

Professional

Meal Type

Salad

Servings

Cuisine

American

Product

Cooked Turkey

2 lbs macaroni pasta, uncooked

2 c split peas, green or yellow, washed

1 qt cold water

1 lb COOKED or OVEN ROASTED TURKEY, julienned

1 c red bell pepper, seeded and finely chopped

2 c carrots, peeled and grated

1 c olives, well drained and sliced

3/4 c green onions, sliced

1/2 c fresh parsley, chopped

1/2 c grated Parmesan cheese

1 qt plain yogurt, nonfat

2 tbsp minced fresh garlic

1/2 c cider vinegar

1/3 c olive oil

1 tbsp dry mustard

2 tbsp dried oregano leaves

2 tbsp dried basil leaves

1 tsp crushed red pepper flakes

1/2 tsp salt

PASTA SALAD

Cook pasta according to package directions. Drain, rise and cool.

Add split peas to 1-quart water and bring to a boil. Reduce the heat and cover. Simmer for 20 minutes. Drain peas and let them cool.

In a large bowl or serving container, combine pasta, peas, turkey, red pepper, carrots, olives, green onions, parsley and cheese.

HERB DRESSING and ASSEMBLY

Blend yogurt, vinegar, oil, mustard, oregano, basil, red pepper and salt.

Pour herb dressing over salad and blend well.

Cover and chill salad at least 2 hours before serving.