This recipe combines the familiar flavors of a turkey, bacon, and tomato club sandwich into a creamy, cold pasta salad, perfect for picnics or summer lunches.
Author:cookingbycarla
Prep Time:20 min
Cook Time:10 min
Total Time:30 min
Yield:6 servings 1x
Category:Salad
Method:Mixing
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 pound rotini or medium shell pasta
1 pound cooked turkey breast, diced
8 slices cooked bacon, crumbled
2 cups cherry or grape tomatoes, halved
1 cup shredded iceberg lettuce
1/2 cup finely diced celery
1/2 cup finely diced red onion
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon sugar
1/2 teaspoon garlic powder
Salt and black pepper to taste
Instructions
Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
In a large bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, white wine vinegar, sugar, garlic powder, salt, and pepper until the dressing is smooth. This is your creamy dressing.
In a separate large bowl, combine the cooled pasta, diced turkey, crumbled bacon, halved tomatoes, diced celery, and diced red onion.
Pour the dressing over the pasta and mix gently until all ingredients are evenly coated.
Cover the salad and refrigerate for at least 2 hours to allow the flavors to blend. This chilling time is important for the best taste.
Just before serving, gently fold in the shredded iceberg lettuce. Do not add the lettuce too early, or it will wilt.
Serve cold.
Notes
For a richer flavor, use deli-sliced smoked turkey breast.
You can prepare the dressing and chop all the vegetables a day ahead of time. Store them separately in the refrigerator.
If you prefer a tangier dressing, add 1 teaspoon of pickle relish to the dressing mixture.
This makes a great make ahead lunch salad for the week.