With its wonderfully contrasting tastes and textures, this salad makes a satisfying main course that is luxurious without containing a lot of saturated fat. It is the perfect recipe for roast turkey leftovers.
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200 g fusilli (pasta spirals)
150 g natural low-fat yoghurt
3 tablespoons low-fat mayonnaise
1 teaspoon white wine vinegar
2 teaspoons Dijon mustard
3 tablespoons chopped fresh tarragon
250 g skinless boneless roast turkey, cubed
2 celery stalks, cut into fine diagonal strips
120 g black grapes, or a mixture of black and green grapes, halved and deseeded
50 g pecan nuts, toasted and roughly chopped
pepper to taste
sprigs fresh tarragon to garnish
mixed green salad to serve (optional)
Directions Prep:20min › Cook:10min › Extra time:15min › Ready in:45min
Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain and rinse with cold water, then drain again and leave to cool.
Meanwhile, mix the yoghurt with the mayonnaise, white wine vinegar, mustard and tarragon in a large bowl. Stir until all the ingredients are combined and the dressing is smooth.
Add the pasta, turkey, celery, grapes, toasted pecan nuts and pepper to taste. Toss until the ingredients are all evenly coated with the creamy dressing.
Transfer to a serving dish or plates and garnish with sprigs of tarragon. Serve with a mixed green salad, if desired.