Hearty Holiday Pasta Salad

Pasta tossed with broccoli, turkey, dried cranberries, blue cheese, walnuts and a lemon dressing

Ingredients

• 8 ounces (about 3 cups) uncooked dry bow tie pasta
• 1 1/2 cups fresh broccoli florets, bite-size pieces
• 1/2 cup lemon juice
• 3 tablespoons chopped red onion
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/2 cup pure vegetable oil
• 2 cups chopped leftover cooked Butterball® Turkey
• 1 package (6 ounces) sweetened dried cranberries, about 1-1/2 cups
• 1 cup (4 ounces) blue cheese crumbles
• 1/2 cup chopped walnuts, toasted

Directions

1. Cook pasta according to package directions, adding broccoli the last 2 minutes. Drain pasta and broccoli. Rinse with cold water to cool quickly; drain well.

2. Combine lemon juice, onion, sugar and salt in small bowl; whisk until blended. Slowly whisk in oil; set aside.

3. Place pasta and broccoli, cranberries, turkey, blue cheese and walnuts in large bowl; toss together. Add lemon juice mixture; toss lightly. Cover; refrigerate until ready to serve.