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Blueberry Pasta Salad
This recipe calls for dried blueberries, which adds flavor and texture to the salad.
Boil 1 pound of fusilli pasta and during the last 2 or 3 minutes of cooking, add 1 cup of bite size pieces of sugar snap peas and 1 cup of carrot slices cut into triangles or half moons. This will blanch the vegetables. |
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| When done, rinse with cold water to cool and then allow the pasta and vegetables to drain well. |
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In a medium bowl add the following dressing ingredients:
- 1 cup light mayonnaise
- 1/2 cup light sour cream
- 1 tbsp. finely chopped mint
- 1 tsp. garlic powder
- 1/2 tbsp. onion powder
Stir these ingredients until they are well blended and then add salt and pepper to taste. |
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Place the pasta and vegetables in a large bowl and add the following ingredients:
- 1 small can sliced waterchestnuts, cut in halves
- 1 lb. turkey, cooked and cubed
- 1 kiwi, peeled and cut in pieces
- 4 oz. dried blueberries
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Add the dressing and toss all together until well coated. Refrigerate for 1 hour or until chilled. |
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| Before serving, sprinkle with 2 tbsp. of fresh lime juice and stir until well distributed. Spoon onto a salad plate and serve. |
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