Do you ever find yourself a bit shell shocked after Thanksgiving is all said an done?
You know, you wake up on Friday and open your refrigerator door. Only to be welcomed by an overwhelming amount of leftover turkey, stuffing, and sweet potato casserole!
Well, I have that moment every Thanksgiving.
with lack of imagination,
I proceeded to make a hundred turkey sandwiches!
This year I decided to change that. Stir things up a bit, no pun intended.
I wanted to try to use as many of my leftovers as possible, in as many different ways as possible.
This is where I started.
I love me some leftover turkey and I love Greek flavors. So it just seemed perfect for me to put them together in one dish.
Turkey + Pasta + Greek flavors = total leftover bliss!
Greek Turkey Pasta Salad
For the salad:
- 1 pound rotini pasta
- 3 cups shredded cooked turkey
- 1 pint of grape tomatoes, halved
- 1 jar (7-ounces) Kalamata olives, drained and rough chopped
- 1 red onion, chopped
- 1 cup fresh parsley leaves, chopped
For the dressing:
- 1 cup olive oil
- 1 cup non fat Greek yogurt.
- 1/4 cup balsamic vinegar
- 1 tablespoon dried Mediterranean oregano
- 1 tablespoon dried basil
- 4 cloves of garlic, chopped
- Juice of 1 lemon
- 1 tablespoon honey
- Salt and pepper
Cook the pasta in a large pot of salted boiling water, as per package instructions. Drain and set aside.
Meantime combine the ingredients for the dressing in a food processor. Blend until thick and creamy. Add salt and pepper to taste.
In a large bowl combine the turkey, tomatoes, olives, red onion, parsley, pasta, and dressing. Toss until combined. Refrigerate for at least an hour to allow the flavors to combine.