Enjoy this recipe with a glass of Pinot Grigio!

Cashew Turkey Pasta Salad

Ingredients

2 bone-in turkey breast
3 cups uncooked tri-color spiral pasta
2 celery ribs, diced
6 green onions, chopped
1/2 cup diced green pepper
1-1/2 cups mayonnaise
3/4 cup packed brown sugar
1 tablespoon cider vinegar
1-1/2 teaspoons salt
1-1/2 teaspoons lemon juice
2 cups salted cashew halves

Directions

Grill turkey, covered, over medium heat for 25-30 minutes on each side (or until a meat thermometer reads 170°). Cool slightly. Cover and refrigerate until cool.

~Meanwhile, cook pasta according to package directions; drain and rinse in cold water.

~Remove skin from turkey; chop turkey and place in a large bowl. Add the pasta, celery, onions, and green pepper.

~In a small bowl, combine the mayonnaise, brown sugar, vinegar, salt, and lemon juice; pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours.

~Just before serving, stir in cashews.

~Makes 12 servings.