Tropical Turkey Pasta Salad Recipe
***Salad***
24 ounces uncooked orzo or rosamarina (rice-shaped pasta)
1 1/2 pound smoked turkey, cut into 2×1/4×1/4 inch strips
2 mangos, peeled, seeds removed and cubed
4 plums, pitted, thinly sliced
3 kiwi fruit, peeled, cubed
3 cups drained canned pineapple tidbits
2 jars (3.25 oz. size) dry roasted macadamia nuts
***Creamy Vinaigrette***
3/4 cup frozen pineapple-orange-banana juice blend concentrate, thawed
3/4 cup oil
1/3 cup mayonnaise
1/4 cup sugar
3 tablespoons white wine vinegar
1 teaspoon onion powder
1 teaspoon dry mustard
DIRECTIONS:
Cook orzo to desired doneness as directed on package. Drain; rinse with cold water to cool.
In very large bowl, combine cooked orzo and all remaining salad ingredients except macadamia nuts; mix gently.
In blender container, combine all vinagrette ingredients; blend until creamy. Pour over salad; toss gently to coat. Sprinkle with macadamia nuts.