Ingredients
Scale
- 8 oz orecchiette pasta
- 1 cup cooked corn kernels
- 1 diced red bell pepper
- 4 slices cooked turkey
- Fresh cilantro, chopped
- Salt and pepper to taste
- 1/3 cup basil pesto
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
Instructions
- Boil water in a large pot with salt. Add orecchiette pasta and cook until al dente, then drain and rinse under cold water.
- Dice the red bell pepper and cook the turkey until crispy; slice into bite-sized pieces. Chop fresh cilantro.
- In a mixing bowl, whisk together basil pesto, Greek yogurt, mayonnaise, and lime juice until smooth.
- In a large bowl, combine cooked pasta, corn, bell pepper, turkey, and cilantro. Pour the dressing over the mixture and toss gently.
- Season with salt and pepper to taste. Garnish with chopped parsley before serving chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg