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Curried Turkey and Pasta Salad (11.23.12)

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By Jennifer Burns, Norbest

  • 12 ounces large whole-wheat pasta shells
  • 2 tablespoons slivered almonds
  • 1 tablespoon curry powder
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup low-fat plain yogurt, or reduced-fat sour cream
  • 1 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • Pinch ground cayenne pepper, or to taste
  • 2 cups cooked Norbest Turkey, shredded or cut into bite size pieces
  • 1/2 cup raisins
  • 4 scallions, diced
  • 1/2 cup diced celery
  • Salt and Pepper, to taste

Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.

Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool. Return the pan to the stovetop and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds. Transfer to a small bowl; stir in mayonnaise, yogurt, turmeric, cinnamon and ground red pepper.

Combine turkey, raisins, scallions, celery and the reserved pasta in a large bowl. Add the dressing and toss to coat. Taste and adjust seasonings with salt, pepper and ground red pepper. Garnish with the toasted almonds.

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