Leftover Turkey Pasta Salad

November 18, 2020  Online Recipe Guide Avatar
1 lb. spaghetti
2 tbsp. sesame oil

3 to 4 c. cooked turkey cut into 1/2 inch cubes

1 bunch green onions with tops, sliced

1 med. cucumber, unpeeled and cut into thin strips

4 oz. sliced water chestnuts

1/3 c. chopped fresh cilantro or coriander




2 tbsp. sesame oil

2 tbsp. vegetable oil

1/3 c. soy sauce

3 tbsp. Chinese rice vinegar

1/2 tsp. hot chili oil

3 tbsp. minced fresh ginger

2 tbsp. sugar

1/3 c. dry sherry

1 tsp. salt

Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions. Pour it into a colander, drain and rinse with cold water, separating the strands with your hands while rinsing. Drain the spaghetti well, place in a large bowl and toss with 2 tablespoons sesame oil. Stir in the turkey, onions, cucumber, water chestnuts and cilantro. To make the dressing, whisk all ingredients in a small bowl. Pour the dressing over the pasta and toss well. Cover and marinate several hours at room temperature, tossing occasionally. NOTE: The salad may be refrigerated, covered, up to 3 days Bring to room temperature before serving. Makes 6 main dish servings.


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