Tortellini & Smoked Turkey

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Servings: 2 Difficulty: Advanced
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A vibrant summer salad combining warm smoked turkey and pasta with a creamy mango chutney dressing
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This Tortellini & Smoked Turkey Salad is a delightful fusion of warm pasta and cold greens, perfect for a light lunch or summer dinner. The dish features fresh mushroom tortellini and tender green beans, tossed with smoked turkey pieces and sautéed red onions and bell peppers. The real star is the creamy, tangy dressing made from yogurt, Dijon mustard, and sweet mango chutney, which ties all the savory and sweet elements together. Served over a bed of crisp mesclun greens, it offers a satisfying mix of textures and flavors. ItâÂÂs easy to prepare, requires minimal cooking time, and is a wonderful way to use leftover turkey or rotisserie meat.

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Tortellini & Smoked Turkey

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 133.1

Description

This Tortellini & Smoked Turkey Salad is a delightful fusion of warm pasta and cold greens, perfect for a light lunch or summer dinner. The dish features fresh mushroom tortellini and tender green beans, tossed with smoked turkey pieces and saut&# 195;©ed red onions and bell peppers. The real star is the creamy, tangy dressing made from yogurt, Dijon mustard, and sweet mango chutney, which ties all the savory and sweet elements together. Served over a bed of crisp mesclun greens, it offers a satisfying mix of textures and flavors. ItâÂÂs easy to prepare, requires minimal cooking time, and is a wonderful way to use leftover turkey or rotisserie meat.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil for the tortellini and green beans.
  2. Heat a nonstick skillet over high heat until very hot, then reduce to medium-high and add olive oil.
  3. Sauté the chopped red onion in the skillet until it begins to brown and soften.
  4. Add the chopped bell peppers and hot pepper flakes to the skillet; cook until peppers are tender.
  5. Cut the smoked turkey into bite-sized pieces and place them in a large serving bowl.
  6. Trim the green beans and cut them into 1-inch pieces.
  7. Add the green beans and fresh mushroom tortellini to the boiling water; cook for 3 to 4 minutes according to package directions, then drain.
  8. Wash and dry the soft salad greens (such as mesclun) and arrange them on a serving platter.
  9. In a food processor, pulse the garlic clove until finely chopped.
  10. Add lemon juice, nonfat plain yogurt, mango chutney, and Dijon mustard to the processor; blend until smooth and creamy.
  11. Add the drained tortellini and green beans, along with the sautéed onion and pepper mixture, to the bowl with the turkey.
  12. Pour the yogurt-chutney dressing over the mixture and toss gently to coat everything evenly.
  13. Spoon the warm tortellini and turkey salad over the bed of greens and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 133.1kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 14.0mg1%
Total Carbohydrate 28.0g10%
Dietary Fiber 7.5g30%
Sugars 14.7g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tortellini, smoked turkey, salad, mango chutney, yogurt dressing, green beans, mesclun, summer meal, pasta salad, quick dinner, vegetarian option, light lunch, savory sweet, fresh vegetables, healthy eating
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