Greek
Turkey Feta Pasta Toss
With Buttermilk Dressing
2 cups precooked whole
turkey breast, diced
2 tsp. olive oil, preferably extra virgin
2 tsp. lemon juice
2 tsp. dried oregano
3 cups cooked spiral pasta, such as gemelli or fusilli
2 cups fresh spinach, washed and coarsely chopped
1/4 cup jarred roasted red peppers, chopped
1/2 cup cucumber, peeled and finely chopped
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1/4 cup pitted Kalamata
olives, sliced (or ripe olives)
1/3 cup Wisconsin Feta cheese, crumbled
Dressing:
2 Tbsp. whipped Cream cheese from tub, softened
to room temperature
1/2 cup buttermilk
1 clove garlic, minced
1/2 tsp. lemon pepper
Garnish:
Toasted walnuts, coarsely chopped
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In large serving bowl, combine turkey
breast, olive oil, lemon juice, and oregano. Toss gently
to coat and let rest while preparing rest of salad ingredients.
To assemble salad, add pasta, spinach, red peppers, cucumber,
olives, and crumbled Feta cheese to the turkey in serving
bowl. Using salad tongs or two large spoons, toss all
ingredients together until well blended. For dressing,
beat cream cheese with whisk until creamy. Slowly whisk
in buttermilk until smooth. Whisk in garlic and lemon
pepper. To serve, divide salad among four serving plates.
Sprinkle with toasted walnuts. Pass dressing to be poured
over salads.
Note: Salad and dressing can be served immediately or
chilled several hours before serving.
Yield: 4 main-dish servings
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