Fresh And Light Turkey And Bow Tie Salad Recipe

Ingredients

5

cups uncooked bow-tie (farfalle) pasta (12 oz)

1

lb fresh asparagus spears, trimmed, cut into 1-inch pieces

4

cups diced cooked turkey

1

medium red bell pepper, chopped (1 cup)

1/4

cup chopped or shredded fresh basil

3/4

cup reduced-fat salad dressing or mayonnaise

2

containers (6 oz each) Yoplait® Original yogurt lemon burst

1/2

teaspoon onion salt

1/2

teaspoon grated lemon peel, if desired

Red leaf lettuce, if desired

Preparation

Cook pasta in salted water as directed on package, adding asparagus during last 2 to 3 minutes of cooking. Drain; rinse with cold water to cool. Drain well.

Meanwhile, in very large (5-quart) bowl, mix turkey, bell pepper and basil. In small bowl, mix salad dressing, yogurt, onion salt and lemon peel.

Stir cooled cooked pasta with asparagus into turkey mixture. Pour dressing over salad; toss gently to mix. Refrigerate at least 1 hour to blend flavors and chill salad.

In shallow serving bowl or on platter, arrange lettuce. Spoon salad onto lettuce. If desired, garnish with additional basil.