Friday, February 15, 2013

Summer Pasta Salad

16 oz. pasta - Cook in salt & oil. Drain & sprinkle with olive oil.
1 1/2 C frozen green peas (Don't cook)
6 green onions - chopped
1 red bell pepper - chopped
1 yellow bell pepper - chopped
2 - 3 tsp. pesto (basil in olive oil)
1 turkey breast - diced (vacuum packed)
Salt & pepper to taste
Cook pasta & begin to chill. Can be done the day before. Add peas, onions, peppers & turkey & toss. Then mix in pesto & salt & pepper. Can drizzle with olive oil if pasta dries out.
From the kitchen of Suzanne Eskrigge



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