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Pepper Cup Turkey, Cheese and Pasta Salad

Pepper Cup Turkey, Cheese and Pasta SaladA delightful presentation! Colorful bell pepper "pots" are filled with a tasty turkey salad tossed with Italian dressing. An ideal menu item for buffets or luncheons, and a great use for leftover holiday turkey.

Recipe Ingredients:

4 large green, red or yellow bell peppers
1 1/2 cups (6 ounces) rotini, cooked, drained
2 cups broccoli florets, cooked, drained
1 1/2 cups (6 ounces) cubed Wisconsin Cheddar Cheese
2 cups cooked turkey cubes
1/4 cup green onion slices
1/2 cup Italian dressing

Cooking Directions:

  1. Cut peppers in half lengthwise; seed. Cook 8 minutes in boiling water; cool.
  2. Combine rotini, broccoli, cheese, turkey, onion and dressing; mix lightly. Fill pepper halves with pasta mixture. Cover; chill several hours.

Makes 8 servings.

Microwave Directions: Cut peppers as directed. Place peppers and 2 tablespoons water in 3 quart casserole or bowl; cover. Microwave on high 4 to 5 minutes or until crisp-tender. Continue as directed.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.