Colorful Pasta Salad

Tri-colored rotini pasta tossed with turkey, zucchini, bell peppers and Italian dressing

Ingredients

• 2 cups (6 ounces) uncooked tri-color rotini pasta
• 2 cups chopped leftover cooked Butterball® Turkey
• 4 ounces crumbled feta cheese
• 3/4 cup sliced zucchini
• 1/2 cup chopped yellow bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1 can (2.5 ounces) sliced pitted ripe olives, drained
• 1/3 cup chopped fresh basil leaves
• 3/4 cup Italian dressing, divided

Directions

1. Cook pasta according to package directions; drain. Place in large bowl.

2. Add turkey, cheese, zucchini, bell peppers, olives and basil; mix lightly. Add 1/2 cup of the dressing; toss to coat. Cover. Refrigerate at least 2 hours.

3. Stir in remaining 1/4 cup dressing just before serving.