Ingredients
- 1 (14 1/2 ounce) box whole wheat pasta
- 3 cups fresh broccoli florets
- cut small
- 1 12 cups cooked turkey breast
- cubed
- 12 cup dried cherries
- 12 cup onion
- chopped
- 12 cup celery
- chopped
- 1 12 cups plain fat-free yogurt
- 12 cup fat-free mayonnaise (I like Kraft Free)
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar or 1 tablespoon cider vinegar
- 14 cup Splenda granular
- 1 teaspoon salt
- 12 teaspoon pepper
- 12 cup unblanched whole almonds
- toasted
Instructions
- Cook pasta as directed on package omitting salt and adding broccoli for last 2 minutes of cooking; drain.
- Rinse with cold water to cool; drain.
- In large bowl, mix pasta, broccoli and the next five ingredients.
- For dressing, in a medium bowl, beat the remaining ingredients, except the almonds) with wire whisk until smooth.
- Add to pasta mixture; toss to mix well.
- Cover; refrigerate at least 2 hours to blend flavors.
- Before serving, stir in almonds.
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