Smoked Turkey Ranch Pasta Salad

4 Servings
40 min

In the early 90s I was a student at U of M 💛💙 working at the best little café on North U called Jacques Patisserie. (Anyone remember?) The pastries were not from scratch, but they were proofed and baked daily and delicious! Best chicken salad on a croissant. Fresh coffee. And pasta salads changed daily - sooo many good ones including this Smoked Turkey Ranch Pasta Salad. Mini shells are the key, because the peas, cranberries, and pine nuts just snuggle their way right into those little shell openings. It’s also got celery for crunch and of course, diced smoked turkey. Smoked meats are not my fav - but it’s a must in this salad. For a milder taste, go for smoked honey turkey. This is new Boar's Head Bold PitCraft Slow Smoked Turkey Breast and it was quite good. The dressing? A packet of classic Hidden Valley Ranch Dressing with a secret ingredient added: Honey Mustard! So spicy, so sweet, so good. You can do this!

Smoked Turkey Ranch Pasta Salad

A classic buttermilk ranch dressing with a zip of honey mustard added.

See how the mini shells capture the cranberries, peas, and pine nuts?

Smoked Turkey Ranch Pasta Salad

Recipe details

  • 4  Servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Ingredients

For the Salad

  • 8 oz mini pasta shells, cooked, drained, and rinsed well with cold water
  • 1 c diced smoked turkey
  • 1/2 c frozen peas, thawed (no need to cook)
  • 1/3 c dried cranberries
  • 1/3 c diced celery (about 1 stalk)
  • 1/4 c toasted pine nuts
  • 1-1.5 c ranch dressing (see recipe)

For the Ranch Dressing

  • 1 packet original Hidden Valley Ranch buttermilk dressing
  • 1 c buttermilk
  • 1/2 c mayo
  • 1/2 c greek yogurt
  • 2 T honey mustard, preferably Honeycup brand

Instructions


Start by making the dressing. Can be made ahead.
Combine cooked, cooled pasta with all other salad ingredients.
Toss with 1 c dressing. Serve immediately.
If not serving immediately, add another 1/4 - 1/2 c dressing just before serving.

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