Mediterranean Turkey Pasta Salad

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 cups olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon minced fresh garlic
• 2 teaspoons dried oregano leaves
• 3 cups Butterball® Golden Oven Roasted Turkey Breast, sliced thick and cubed
• 3 cups cooked penne pasta
• 1 (16 ounce) jar pitted kalamata olives, drained, chopped
• 1 pint grape tomatoes, halved
• 8 ounces crumbled feta cheese
• 1 (5 ounce) package spring lettuce mix
• 1/2 cup chopped Italian parsley
• 1/2 cup thinly sliced red onions

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the olive oil, red wine vinegar, minced garlic and dried oregano together in a large bowl until blended.

2. Add the cubed turkey breast to the dressing and toss to coat evenly.

3. Add the cooked penne, chopped kalamata olives, halved grape tomatoes, chopped Italian parsley and thinly sliced red onions to the bowl.

4. Gently toss everything together so the pasta and vegetables are evenly coated with dressing.

5. Crumble the feta cheese over the salad and fold it in lightly so it stays in pieces.

6. Cover and refrigerate for at least 20 minutes so the flavors blend and the salad chills.

7. Line a serving platter with the spring lettuce mix.

8. Spoon the pasta salad over the greens just before serving and keep any leftovers refrigerated.