Forget heavy and burdensome turkey salads, which contain more mayonnaise than anything else. This lightened-up version includes a generous helping of fresh vegetables and our Spring Medley Orzo, a vibrant and colorful mix of orzo pasta flavored with lemon, parsley and leeks.
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients
Makes 6 servings
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4 Cups Water
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2 Teaspoons Kosher Sea Salt Flakes, divided
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2 Cups Spring Medley Orzo
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2 Lemons, zest and juice
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1 Tablespoon Olive Oil
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2 Cups Cooked Turkey, diced or pulled
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1 Cup Grape Tomatoes, halved
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1/2 Cup Green Onions, chopped
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1/2 Cup Arugula, chopped
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1 Tablespoon Italian Parsley, chopped
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1/2 Teaspoon Ground Black Pepper
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1 Cup Mayonnaise
Directions
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Bring water to a boil with 1 teaspoon salt. Add orzo, and cook for 10 minutes, or until tender.
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Strain orzo, and toss in bowl with lemon juice, lemon zest and olive oil. Spread orzo onto sheet pan, and allow to cool at room temperature.
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Combine orzo and remaining ingredients in large bowl, and mix in mayonnaise, coating ingredients evenly. Chill for at least 2 hours before serving.