 | | Directions |
- Boil pasta according to package directions.
- During the last two minutes of cooking time, add the sugar snap peas and carrots to the pasta. If you are using frozen sugar snap peas, wait to add them until the very end of the cooking time so they only cook in the water for approximately 30 seconds.
- When finished cooking, rinse pasta and vegetables under cold water to prevent further cooking and drain well.
- Mix dressing as described below and set aside.
- Pour pasta and vegetables into a large bowl and add the remaining ingredients. Toss until all ingredients are well distributed.
- Add the dressing and stir until all ingredients are well coated. Refrigerate until chilled.
- Before serving, add two tablespoons of lime juice and toss to distribute throughout the ingredients.
- Garnish with chow mein noodles sprinkled on top.
DRESSING:
- In a medium bowl, combine mayonnaise, sour cream, mint, garlic powder, and onion powder. Stir the ingredients until they are well blended.
- Add salt and pepper to taste and then set dressing aside until needed.
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Prep Time: 35 minutes
Cook Time: 25 minutes
Container: Large mixing bowl
Servings: 8
|  | | Ingredients | | - | | 1 pound fusilli pasta (or rotini) |
| - | | 1 cup sugar snap peas cut into 1/2 inch lengths, fresh or frozen |
| - | | 1 cup sliced carrots cut in half moons or triangles |
| - | | 1 3 oz. can of sliced water chestnuts |
| - | | 1 pound turkey, cooked and diced |
| - | | 1 kiwi, peeled and cut into pieces |
| - | | 4 ounces dried blueberries |
| - | | 2 tablespoons lime juice |
| - | | chow mein noodles |
| - | | DRESSING: |
| - | | 1 cup light mayonaise |
| - | | 1/2 cup light sour cream |
| - | | 1 tablespoon finely chopped mint |
| - | | 1 teaspoon garlic powder |
| - | | 1/2 tablespoon onion powder |
| - | | Salt and pepper, to taste |
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