Ingredients
2 cups rotini pasta, uncooked
1 cup dry USA green or yellow split peas, rinsed
21⁄2 cups water
2 teaspoons canola oil
1 large clove garlic, minced
Dash of salt
7 ounces turkey or chicken breast
1⁄4 cup diced red bell pepper
1⁄2 cup grated carrot
2 tablespoons sliced black olives
2 tablespoons sliced scallions
2 tablespoons grated Parmesan or Asiago cheese
1⁄4 cup snipped fresh parsley
Dressing ingredients:
8 ounces plain nonfat yogurt
1 tablespoon sour cream
1⁄2 tablespoon minced garlic
3 tablespoons olive oil
2 tablespoons tarragon vinegar
3⁄4 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1⁄4 teaspoon crushed red pepper
1⁄4 teaspoon salt
Method
Cook rotini according to package directions. Drain, cool and set aside.
In a medium saucepan, combine peas and water and bring to a boil. Reduce heat, cover and simmer until peas are tender, about 25 minutes. Drain and cool peas and set aside.
Heat oil in a medium skillet over medium-high heat. Cook garlic in oil then add salt. Add turkey and brown it quickly on both sides. Reduce heat, cover and cook the turkey a few minutes more until it shows no trace of pink.
Add peas to the skillet and mix well to coat them with oil. Remove skillet from the heat.
Slice or cube turkey. In a large bowl, combine turkey, peas, rotini, and remaining salad ingredients.
In a small bowl, combine dressing ingredients. Toss dressing with salad. Chill several hours before serving.
Nutrition:
| Calories | 380 |
| Protein | 21 g |
| Carbohydrates | 46 g |
| Fiber | 9 g |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Iron | 3 mg |
| Sodium | 267 mg |
| Folate | 125 mcg |
| Calcium | 150 mg |
| Magnesium | 64 mg |