Leftover Colorful Turkey Pasta Salad

[rtebalt]

2-1/2 Cups tri-colored rotini pasta cooked and drained
2 Cups TURKEY ( white meat preferred) cooked and cubed
1/2 Cup scallions thinly sliced
1/4 Cup celery chopped
1/4 Cup fresh parsley chopped
1-1/2 Teaspoons fresh tarragon chopped (OR 1/2 Teaspoon dried)
1 Tablespoon canola or olive oil
2 Tablespoons tarragon vinegar
1 Tablespoon fresh lemon juice
2 Tablespoons reduced-calorie mayonnaise

Directions
In a large bowl, combine pasta, turkey cubes, scallions, celery, parsley, and tarragon.

In a small bowl, mix together the oil, vinegar, lemon juice, and mayonnaise. Add to turkey mixture.

Mix well, coating all surfaces. Cover and refrigerate for 1 to 2 hours or until chilled throughout.

Makes 4 main dish servings.

Serves 4