Other

Turkey and Grape Pasta Salad recipe


  • Recipes
  • Dish type
  • Salad
  • Pasta salad

A substantial salad packed with chunks of turkey, pasta, celery and grapes. A delicious way to use up leftover turkey or chicken.

5 people made this

IngredientsServes: 6

  • 225g pasta
  • 335g mayonnaise
  • 250ml soured cream
  • 1 tablespoon minced celeriac
  • 300g seedless red grapes, halved
  • 280g cooked turkey, diced
  • 125g celery, chopped
  • Romaine lettuce leaves, for serving

MethodPrep:15min ›Cook:10min ›Extra time:1hr chilling › Ready in:1hr25min

  1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until tender. Drain, and run under cold water to cool. Drain again, and transfer to a large bowl.
  2. In a separate bowl, stir together the mayonnaise, soured cream and celeriac. Stir this into the pasta. Fold in the grapes, turkey and celery. Chill until ready to serve.
  3. Serve the pasta salad on a bed of romaine lettuce.

Recently viewed

Reviews & ratingsAverage global rating:(6)

Reviews in English (6)

by MRSGERT

This was a very good recipe for a quick lunch or get together. I made this and a fresh loaf of Italian bread and it was great for a small gathering of Moms that I had over my house. I added curry powder to the mayonaise/sour cream mixture and it was great. I also only added enough dressing to coat the pasta and eveyrthing else. I reserved the rest in case the salad dried out while it was in the refridgerator. It never did, so I actually think next time I will cut the mayo mixture down.I used canneloni pasta because it is more elegant. Overall this was very tasty.-24 Mar 2005

by Dina

Its was good but it felt like it was missing something.But other then that I would make it again very refreshing a great summer salad-24 Dec 2006


Turkey Salad Recipe

You probably know how to make turkey salad. You could probably even make it with your eyes closed. All that said, you need this recipe. Our Test Kitchen cracked the code on turkey salad, creating this best-ever version that&rsquos extra flavorful. Instead of making the dressing with plain mayonnaise, we added a little sour cream for more richness and tang, as well as apple cider vinegar and Dijon mustard. Finely chopped celery and shallot add just the right amount of crunch, and a little chopped flat-leaf parsley adds a bright note. Finally, the recipe calls for shredded (not chopped) turkey because the dressing adheres better when the turkey is shredded. Go classic with this recipe, or use it as a foundation for one of our three variations: Golden Curry Turkey Salad, Fruit-and-Nut Turkey Salad, or Pickle-and-Dill Turkey Salad. All four options taste amazing sandwiched between two slices of bread, or served with crackers atop a bed of mixed greens. Trust us, you&rsquoll have this new recipe memorized in no time.


What is Cobb Pasta Salad

While I’m a major fan of the Classic Cobb salad sometimes I need a little extra oomph! Pasta does the trick.

This salad is all the things I love like bacon, deli cuts, cheese, avocado, and tomatoes, tossed with homemade Ranch dressing. Plus, it’s a major success with the kids and their friends after playing outside or on a regular weeknight.

Is Pasta Salad Healthy?

This all depends on how you make it. Some pasta salads are heavy on the pasta, dressing, and toppings like bacon and cheese. I use each of these ingredients often and believe that they are a part of a well-balanced diet but as with anything, too much isn’t always a good thing.

How to Make Pasta Salad Healthier

Here are a few ways to make pasta salads like this healthier:

  • Add more lean proteins, like grilled chicken, deli cuts, or hard-boiled eggs.
  • Cut the amount of pasta in half with more fresh veggies or chopped Romain lettuce. You still get a good bite of pasta with more crunch from the lettuce and you know I’m all about the crunch!
  • Use half the dressing or make a lighter version by swapping half the mayonnaise with plain Greek yogurt.


Cold Pasta Salad

Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Recipe Credit: Team Tackle member Dont’a Hightower .

A cookout just isn’t the same without mom’s pasta salad, and NFL linebacker Dont’a Hightower would agree! The cold pasta salad recipe from Dont’a Hightower’s mother stands out because she uses whole wheat spaghetti noodles. ADA nutrition team member Shamera Robinson, RD, applauds this approach. "Adding whole grains into your recipes is a simple way to bump up your fiber intake. To give it a boost, we increased the fiber even more by doubling the chopped veggies."

“[I] definitely need whole grains to keep myself fueled, especially during workouts and the season. I enjoy mixing quinoa and brown rice into meals whenever I can to complement the protein,” says Hightower.


Turkey and Grape Pasta Salad recipe - Recipes

Here's a real easy salad that I make:

I use tri-color pasta, add to it chopped red pepper, provolone cubes & pepperoni slices. Mix with Italian salad dressing. Chill.

12 0z elbow macaroni
1 sliced green pepper
1 diced tomato
1/4 cup finely chopped onion
1 can black olives
8 oz italian dressing

Cook macaroni 9 minutes, drain
Add your veggies and dressing.
Chill.

Ive been making this salad at work -


Bow tie macaroni
mayo
Dijon mustard
tri-colored bell peppers (in season now)
green bell pepper
celery
Italian seasoning
Parsley

Optional - shredded cheese - cheddar or any kind you like

Okay so cook the macaroni, not soggy
mix mayo and Dijon mustard in a mixing bowl -
I can not tell you measurements because I cook in bulk
but you can judge accordingly.
Add chopped peppers and celery to the mayo mixture and
mix well. Add the cooked macaroni to this mix.

To any successful salad always mix together your dressings and
vegetables in a mixing bowl then add the macaroni or potatoes.
Never pour mayo directly onto Marconi and try to blend it together.


Creamy Turkey Cobb Pasta Salad

Does turkey make it into your summer meals or do you reserve it just for the classic Thanksgiving feast? If you only enjoy turkey in the fall you are truly missing out! From the Jennie-O Oven Roasted Turkey Breast in this Creamy Turkey Cobb Pasta Salad to Turkey Thai Peanut Lettuce Wraps or Turkey Burger Sliders, there are countless ways to enjoy Turkey Recipes all throughout the year! It is a fantastic lean meat that is a great way to add protein to just about any dish.

I have enjoyed all three flavors of Jennie-O&rsquos Premium Portion Turkey Breasts, including Oven Roasted, Hickory Smoked Cajun and Hickory Smoked Sun Dried Tomato. They are fantastic on sandwiches, in lettuce salads or substituting a protein in a recipes like these Crescent Pockets. It&rsquos so nice to have a quick and healthy meat in your refrigerator for simple last minute meals!

Our family tends to make the same old pasta salads for potlucks or gatherings. This Poppy Seed, Grape & Chicken Pasta Salad or a typical Italian Pasta Salad are the usual suspects. It was time to change things up, but with familiar flavors I knew my family would still enjoy. You can&rsquot push them too far out of their comfort zones after all!

This Creamy Turkey Cobb Pasta Salad was the perfect compromise. All of the great flavors of cobb salad are combined into this creamy pasta salad. It includes delicious Jennie-O Oven Roasted Turkey Breast, bacon, fresh sweet corn, tomatoes, green onion, bleu cheese, hard boiled eggs and a creamy avocado dressing made with a little jalapeno, lime juice and ranch seasoning.

Whether you enjoy this Creamy Turkey Cobb Pasta Salad as a quick and easy lunch with lots of vegetables or bring it to your next potluck or picnic as a side dish to share, it is sure to be a hit!


Big Mac Pasta Salad

This post may contain affiliate links. Read my disclosure policy.

Big Mac Pasta Salad is a fun twist on a summer side dish! Easy cheeseburger pasta salad with McDonald’s special sauce, topped with sesame seed bun croutons!

When it’s time to fire up the grill for a backyard party, you can’t go wrong with an Easy Pasta Salad. This cheeseburger twist takes a classic, easy Side Dish Recipe to the next level!

BIG MAC PASTA SALAD

Copycat Recipes like McDonald’s Big Mac Sauce aren’t just for recreating original fast food favorites. You can use the sauce in so many creative ways like Big Mac Sloppy Joes, Big Mac and Cheese, or this delicious pasta salad! This burger themed salad, with all the Big Mac toppings, is sure to be a hit at your next cookout or summer party.

The copycat Big Mac Sauce is really the star of this pasta salad. Unlike similar recipes, or even Big Mac Salads with no pasta, this is a spot on McDonald’s special sauce. It has just the right amount of mayonnaise, relish, and vinegar, plus French dressing so you don’t need a bunch of spices. For the best taste, make the sauce night before and allow all the flavors to soak in.

Big Mac Pasta Salad is a fun potluck or party dish that will surprise and delight everyone! From the tender pasta cooked just right to the seasoned ground beef, to the amazing dressing, this side dish will be a hit. We loaded Big Mac Pasta Salad with all the fixings you’d find on the famous double cheeseburger, but feel free to adjust to your favorite burger toppings too.

The second best thing about Big Mac Pasta Salad after the special sauce is the homemade croutons! Sesame seed buns get diced into bite-sized pieces and tossed in oil and little bit of garlic salt. Then they are baked until browned and crispy for the ultimate crunchy salad topping, even better than Texas Toast croutons. Make extras and freeze for up to 6 months!

If you want a homemade McDonald’s dinner night, you need to serve this Big Mac Pasta Salad with Big Mac Sloppy Joes or grilled burgers. This pasta salad makes a light summer lunch with a side of Fruit Salad. You can leave out the hamburger meat and serve it as a side with BBQ favorites like Pulled Pork Sandwiches!


Related Video

This recipe just didn't work for me as is. I read some of the other reviews and made the following changes: doubled the dressing and added about a 1/4 cup mayonnaise. Added chopped chipotle peppers to taste (quite a bit, actually), took out the carrots and added kidney beans, red pepper, and shredded pepper jack cheese. It then became salvageable. Not sure I would make it again, though.

Very disappointing. I would not make it again. I did use a bit more lime juice to perk it up but it didn't work. I made 1/2 the recipe and used the stated amount of dressing. not flavorful despite the snappy ingredients in the dressing.

I use 2 tablespoons of dijon mustard and 1/2 cup of mayonnaise. I also add a cup of roasted red bell pepper, chopped. I think the carrots add a lot if they are julienned. I use those little grape or cherry tomatoes and cut them into quarters instead of dicing up whole tomatoes. This is a great departure from vinegar-based pasta salads. I showed up with it to a family dinner, and they had never seen a pasta salad like this. It was a hit.

Absolutely wonderful, I suggest that you avoid the corn and carrots, use rinsed canned red beans instead.

I made this for a mexican buffet in the neighborhood. Instead of chicken I thawed a pkg of Carnitas from Trader Joe's - when I left the party, the host and her sister were ladelling the remaining salad into containers to eat later. I guess everyone liked it!

Took this to a pot-luck picnic in new German town my husband warned me that no one would appreciate the "mexican" flavors, but everyone loved it (including kids!). Did make a few changes: as several others suggested (thank you!!), doubled the dressing (except jalapenos - I will double these too for ourselves, but I think it would have been way too much for this group), added black beans and red bell pepper. I also marinated the shredded chicken in the dressing for 30 mins prior to adding to the pasta and veggies, which helped retain the moisture and intensify the flavors a bit. Definitely a keeper!

I always get rave reviews for this! I made a few small changes: Instead of a whole roasted chicken, I save time by using Perdue Short Cuts Fajita style chicken. I ommit the carrots. not really Mexican, in my opinion, and add some diced avacado and sliced black olives. Also add some garlic powder to the dressing.

Used only 1 very large, nearly seedless tomato (heirloom) and added 2 roasted orange bell peppers. Roasted the corn as well. Doubled the dressing, with the exception of the jalapeno, and added probably 2 tsp of salt. I might add a diced mango next time for sweetness, but the roasted peppers definitely helped with that. VERY tasty!

not as good as most recipes on Epicurious but certainly healthy and satisfying

Bursting with flavor! No leftovers. Will make again and again in the summer.

After I made the dressing I wasn't sure if I was going to like this recipe, but it turned out quite well. The dressing needs to sit a bit to let the flavors meld, particularly the sharp mustard flavor. I still felt it needed something to balance the mustard, so I added 2 T. light mayo and a smashed garlic clove. Like other reviewers, I added black beans. I also added a yellow bell pepper and used a combination of red and orange tomatoes. You will likely get more than 10 servings from the recipe. I halved it and got about 8 servings, not including seconds! I did make the full amount of dressing though, based on comments from previous reviewers, and I needed all of it. All in all, I would make this again. The flavors ended up melding quite nicely.

I used black beans, rather than chicken, for a vegetarian option, and used Jalepeno Jack cheese, finely cubed, instead of Parmesan. It was a great crowd pleaser for a tailgate party.

Made this for a neighborhood bbq. Was delicious and light on a warm summer evening. Added chopped red pepper for extra crunch and used grilled sweet corn (frozen from Trader Joe's) which added a little smoky flavor. I used precooked chicken from TJ's too to save time but think the dish would be made better if the dressing was doubled and the meat was marinated in it beforehand, and then grilled. Don't skimp on the dressing. Nothing worse than dry pasta salad. Will definately keep recipe for good make-ahead summertime fare.

I made this recipe with half the pasta (whole-wheat), added red bell peppers, substituted Vidalia onions for the red onions, and omitted the chicken. We thought it was fabulous & a wonderfully different sort of pasta salad.

Made as described. A wonderful blend of flavors and a great use for leftover chicken.

Pretty good for a mexican salad. No modifications. Healthy and different.

This turned out well - the guests enjoyed it very much. I took other reviewers advice and doubled the dressing - this was a great suggestion. I would also add a bit more olive oil to coat the pasta. I'm not one to drown my salads in dressing, and even with doubling the dressing, this dish could have used a bit more moisture. I used a roasted chicken from the store, which helped on time.

Just made this dish for a potluck and got rave reviews. Made it with no chicken and added black beans instead (for my vegetarian friends). Bought the already slivered carrots from the store. Made the dressing in a blender (doubled it) and added canola oil instead of olive oil because it refridgerates better. Made a day ahead but didn't add the tomatoes until just before serving. Very, very tasty. My family insisted I make more just for them.

This makes a ton of pasta salad, next time I'll make half. It does get a little dry so I would add extra lime juice. Everyone loved it!

Pretty good, but I was starting to get tired of it toward the end. it makes a bunch! There didn't seem to be enough sauce, so I added some tequila and more lime juice. I also added a bit of crushed red pepper. Very tasty.

I love the flavors of this salad - so unlike your typical pasta salad. When I make it I substitute black beans for the chicken to make it vegetarian, and also usually only make half the recipe because it does make quite a lot. Yummy and fairly healthy too.

This was a good recipe but not great. Added red pepper, olive and doubled the dressing. It is better if the flavors blend overnight. It does make a lot and goes nice with a sumer buffet.

Yuck! It sounded like it would be good from the ingredient list, and ended up just tasting weird. I thought I hated it because I was pregnant, but my husband hated it just as much. This one ended up in the garbage disposal - and like another reviewer said, there was a lot of it left to get rid of!

Quite boring. And the dressing ingredients need some tweaking.

love this salad, I've made is many times over the past few years, and have had many people ask for the recipe. Especially good for pot lucks, can easily be doubled.


Provençal Wheat Berry Salad with Smoked Turkey

In a large saucepan, cover the wheat berries with 3 inches of cold water and bring to a boil. Simmer over moderate heat until tender, about 1 hour. Drain and rinse under cold water. Drain again and let cool.

Meanwhile, line a small strainer with a coffee filter or a moistened paper towel. Spoon the yogurt into the filter and let drain for 15 minutes. Discard the liquid. Transfer the yogurt to a large bowl and whisk in the vinegar, mustard, garlic and chile. Whisk in the olive oil and season with salt and pepper. Add the turkey, tomatoes, olives, basil, mint and wheat berries and toss. Season the salad with salt and pepper, transfer to a bowl and serve.


Recipe Summary

  • 1/2 cup mayonnaise
  • 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground pepper
  • 2 cups diced roast turkey (a mixture of white and dark meat)
  • 1 large stalk celery, finely diced (about 1/2 cup), plus 1/4 cup chopped celery leaves or parsley
  • 1/2 cup diced peeled green apple, such as Granny Smith or Mutsu
  • 1/4 cup chopped golden raisins
  • 3 tablespoons extra-virgin olive oil
  • 6 thin slices rustic bread, toasted
  • Seedless cucumber, very thinly sliced, and watercress, for serving

In a bowl, mix together mayonnaise, lemon zest, 1 tablespoon lemon juice, and pepper. In another bowl, mix together turkey, celery and leaves, apple, raisins, remaining 2 tablespoons lemon juice, oil, and 2 tablespoons of mayonnaise mixture.

Spread each bread slice with about 1 tablespoon mayonnaise mixture. Top with turkey salad, dividing evenly. Garnish with cucumber and watercress.