Orechiette Salad With Turkey Recipe

Ingredients:

1 lb Orechiette or radiatore*
6 tbsp Seasoned rice vinegar
1/4 cup Chicken broth, (about)
2 lb Roma-type tomatoes*
3 tbsp Prepared, drained capers
3/4 lb Cooked turkey breast*
1/2 cup Basil leaves, fresh, mince
Basil sprigs
Salt

Instructions:

*Use firm-ripe tomatoes, cored and chopped. Skin turkey; may use smoked
turkey; cut in strips. Dried orechiette or radiatore = curled pasta.

Cook pasta in 3-4 quarts boiling water until tender to bite, 12-14
minutes; drain. Immeadiately cover with cold water; change water several
times util pasta is cook, then drain well. Mix pasta w/vinegar and 1/4 C
broth. Mix tomatoes w/capers. If making ahead, cover and chill pasta and
tomato mixtures seperately, up to 1 day. Spoon pasta into a wide bowl. (If

made ahead, you may need to stir a few tablespoons more broth into pasta
to moisten.) Arrange turkey, tomatoes, and basil on pasta. Mis well and
add salt to taste. Garnish w/basil sprigs.

Per serving: 302 cal (5% from fat) 21 g protien; 1.7 g fat (.3 g sat.); 50

g carbo; 345 mg sodium; 35 mg chol.

Source: Sunset, June'95. Formatted for MM by Lynne (Kakeladi) Sammon,
Visalia, Ca.......................11/95

Servings: 1