© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb rotini, raw
1 Pint vegetable oil
8 oz white wine vinegar
1/4 c garlic powder
1 tbsp white pepper, ground
1-3/4 lbs carrots, 1/4-inch dice
12 oz onions, 1/4-inch dice
2-1/4 lbs celery, 1/4-inch dice
1 lb black ripe olives, sliced
2 lbs artichokes, cooked
4 lbs, 11 oz TURKEY SALAMI
5 Bunches leaf lettuce, washed and dried
1 Bunch parsley, washed and dried
Prepare rotini according to directions. Drain and rinse.
Combine oil, vinegar, garlic powder, and pepper. Set dressing aside.
Combine diced raw vegetables with cooked pasta. Fold in dressing.
Fold olives and artichokes into salad mixture. Cover and refrigerate for 1 hour.
Cut turkey salami into 1/2-inch cubes. Combine with chilled mixture. Cover and refrigerate until ready to serve.
For service: arrange 1 cup portion on chilled lettuce leaves. Garnish with parsley.
459 Total Calories
33 g Total Fat
6 g Saturated Fat
70 g Cholesterol
1047 mg Sodium
27 g Total Carbohydrates
17 g Protein