The following recipe is courtesy of the National Pasta Association. In the "I Could Eat Pasta Every Night Cookbook" (St. Martin's Griffin, $12.95 softcover), author Susan Kosoff gives this advice on pasta salad: "Cold pasta salad actually tastes best served at room temperature, dressed just before serving. Prematurely dressed pasta often absorbs too much dressing and quickly progresses into a sticky, tasteless ball."
1 pound rotini, twists or spirals8 ounces smoked turkey, chopped (about 1-1/2 cups)
1 cup sliced celery
1-1/2 cups halved seedless red grapes
1 cup sliced green onions
1 cup nonfat or reduced-fat mayonnaise
1/3 cup nonfat or reduced-fat sour cream
1-1/2 tablespoons chopped fresh tarragon
1 tablespoon lemon juice
Salt and pepper (optional)
Prepare pasta according to package directions; drain. Rinse under cold water; drain again.
Stir together pasta, turkey, celery, grapes and green onions in large bowl. Stir together mayonnaise, sour cream, tarragon and lemon juice in a small bowl.
Toss pasta with dressing. Add salt and pepper to taste. Serve 6 immediately or cover and chill.
Approximate analysis per serving: 295 calories, 1.6 grams fat, 32.4 milligrams cholesterol, 546 milligrams sodium.*
