Turkey Pastrami and Pesto Salad



8 oz bow-tie pasta, prepared according to package directions

3/4 lb TURKEY PASTRAMI, cut into 1-x-1-1/2 inch pieces

2 c broccoli florets*

1/3 c snipped sun-dried tomatoes in oil

1/3 c sliced black olives

2 cloves garlic

3/4 c tightly packed basil leaves

1/4 c grated parmesan cheese

1/4 tsp pepper

1 tbsp lemon juice

1 tbsp balsamic vinegar

2 tbsp light olive oil


In large bowl, combine cooked pasta, turkey pastrami, broccoli, sun-dried tomatoes and olives. Cover and chill.

In food processor, fitted with metal blade, mince garlic. Scape bowl and add basil leaves, cheese, pepper, lemon juice and vinegar; process until blended. With motor running, slowly add oil; process until smooth.

Combine dressing with salad mixture, tossing to coat.

Cooking Tips: *To save time, buy broccoli pre-washed and cut at the salad bar. **The color in sun-dried tomatoes may bleed. If preparing salad ahead of time, add tomatoes just before serving.

Nutrition Facts

Total Calories 393

Total Fat 18 g

% Daily Total Fat 41

Cholesterol 33 g

Sodium 743 mg

Total Carbohydrates 42 g

Protein 20 g