1whole rotisserie chicken breast (both breasts)used Open Nature Whole Chicken
1/2cupbell pepperpetite diced, red or orange
1/4 cuppurple onionpetite diced
1/3cuppickled jalapeños finely diced
1/2cup carrot sticksfinely chopped
1/2cupcelery petite diced
1/2cupsweet pickles finely diced
Dressing
3/4cupregular mayonnaiseor mayo of your choice
1/4cupGreek yogurt
2tbspsDijon mustard
2tbspslemon juice
2tbspscane sugar
1tbspolive oillightly flavored
1tspblack pepperfresh ground
1/2tspsaltor more to taste
1/4cupsweet pickle juiceuse from pickle jar, don't skip
TURKEY PINWHEELS
2oz.cream cheese
1 stalk green onionfinely chopped
1tspsrirachaoptional
2tbspssour cream
1tspDijon mustard
1tbspranch dressing
2largetortilla wrapany kind
6oz.Open Nature® Oven Roasted Turkey
tomatoessliced
iceberg lettuce
Colby Jack of cheddar cheeseslices
Instructions
Cook the pasta according to package instructions until tender and just about fully cooked.
Meanwhile chop of the veggies.
In a bowl mix all the dressing ingredients together and stir very well to combine.
Once the pasta is cooked, transfer to a sieve and run under cold water to cool. Add in a shallow bowl, then add in the chopped veggies and give them toss.
Next, add in the cubed chicken and dressing. Toss gently together to coat everything well with the dressing.
If you like your salad to be cold you can cover and chill for about 15 minutes in the fridge before serving. If not, serve and enjoy!
TURKEY PINWHEELS
In a small bowl, mix the cheese, sour cream, sriracha, Dijon mustard, green onion and ranch dressing to make a nice smooth creamy paste.
Split the cheese mixture to spread on both tortillas. Then add the lettuce, Colby jack cheese, tomatoes and turkey slices. Wrap tightly and cut into mini wheel portions. Secure with toothpick if needed.
Notes
Use enough cold water so once the pasta begins to cook and expand, there will still be plenty of room for the pasta to move freely.
As soon as you drop your pasta in the water, stir it. This stops the pasta from sticking together.
Make sure to thoroughly drain your pasta, so the dressing will stick.
For an extra colorful pasta salad, use green, red and yellow bell peppers, kids love it!
If making ahead, keep the dressing aside in a jar and mix the salad when ready to eat.
You can replace regular mayo with vegan mayo or light mayo.
If you like your salad to be cold you can cover and chill for about 15 minutes in the fridge before serving.