With a little creativity, left-overs can be the beginning of a whole new tasty dish. This pasta salad is a true leftover meal that is fantastically adaptable to whatever happens to be available in the fridge or garden. Since I had some cooked pasta and pre-cooked turkey breast in the fridge, I just added a few veggies to a trusty dressing and had a delicious new meal for 2. Other ingredients could easily be substituted or added. Olives, mushrooms, ham, peppers, cheese etc. should all work very well. Serve with garlic bread!
2 tbsps mayonnaise
1 tsp mustard
1 tbsp balsamic vinegar
1-2 tbsps olive oil
1/4 tsp salt
dill, paprika, garlic powder, cayenne to taste
2 cups cooked pasta
1/4 cup onion
1/2 cup precooked turkey breast
2 stalks celery
1 cup cherry tomatoes
In a medium bowl, make the dressing. Mix thoroughly.
Finely chop the onion. Cut the turkey, celery and tomatoes into bite-size pieces.
Add the salad ingredients to the bowl and mix.
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