Split Peas & Pasta Salad Print
2 lbs Rotini (or like) pasta, uncooked
2 cups green or yellow split peas, washed
1 quart water
1 lb roasted or smoked turkey, julienned
2 cups grated carrots
1 cup sweet red bell pepper, finely chopped
1 cup black olives, sliced
3/4 cup green onion, sliced
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese

1 quart plain, nonfat yogurt
2 Tbsp minced garlic
1/2 cup tarragon-flavored vinegar
1/3 cup olive oil
1 Tbsp dry mustard
2 tsp dried oregano leaves
2 tsp dried basil leaves
1 tsp crushed red pepper
Salt, to taste

Cook pasta according to package directions. Drain, rinse and cool.
Add split peas to water, bring to boil. Reduce heat; cover and simmer for 20 minutes.
Drain and cool. In a large bowl, combine pasta, peas, turkey, red pepper, carrots, olives, green onions, parsley and cheese.
Prepare dressing by blending all dressing ingredients together. Pour dressing over salad and mix. Cover and chill at least 2 hours before serving.

Makes 24 (1 cup) servings

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