Turkey pasta salad

Name: Turkey pasta salad
Ingredients: 400 g pasta (shapes of your choice); 2500 ml water; 1 tablespoon salt; 200 g cooked turkey breast; 1 small can (100 g) corn; 1 small can (100 g) peas; 125 g mozzarella balls; 2 tablespoons olive oil; 2 tablespoons mayonnaise; 1 tablespoon sour cream; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 6 fresh basil leaves

Pasta/Pizza - Turkey pasta salad by Tudosia N. - Recipia

Turkey pasta salad brings together cooled pasta, peas, corn and mozzarella in a creamy mayonnaise and sour cream dressing. The turkey cubes and fresh basil leaves are scattered among the pasta, and you can mix and match the shapes depending on what you have at home. I choose short shapes because they're easy to pick up along with the peas and corn. Preparation: 20 minutes. Cook time: 10 minutes. Rest: 10 minutes. Total time: 40 minutes. Serves: 4. Approximately 660 kcal and 32 g of protein per serving.

Ingredients

400 g pasta (shapes of your choice)
2500 ml water
1 tablespoon salt
200 g cooked turkey breast
1 small can (100 g) corn
1 small can (100 g) peas
125 g mozzarella balls
2 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon sour cream
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 fresh basil leaves

Preparation

1. Bring 2500 ml water to a boil with 1 tablespoon salt. Add the pasta and cook for 10 minutes, until al dente. 2. Cut the cooked turkey breast into small cubes. Drain the corn and peas. 3. Drain the pasta and rinse it under cold water. Toss it with 2 tablespoons olive oil and leave it to cool for 10 minutes. 4. Add the turkey, corn, peas and mozzarella to the pasta. Add 2 tablespoons mayonnaise, 1 tablespoon sour cream, 1/2 teaspoon salt and 1/4 teaspoon pepper, then mix. Fold in the 6 fresh basil leaves at the end.

Notes

Regular pasta contains gluten, mozzarella and sour cream are dairy, and mayonnaise contains egg; for a lactose-free version, choose 125 g lactose-free mozzarella and 15 g lactose-free sour cream. Serve the salad with plain leafy greens for something crunchy alongside. Keep it covered in the fridge for up to 3 days; if you make it ahead, keep the basil separate and add it when serving. I don't rush cooling the pasta, because the dressing softens if I mix it in while the pasta is hot. Choose small mozzarella balls, well drained; if the canned corn has a lot of liquid, drain the kernels in a sieve. Make the salad shortly before the meal, and if you double the quantities, mix it in two bowls so you don't crush the mozzarella.