Leftover Turkey Salad Pasta Primavera

I know it’s an unusual name. It’s a very unconventional kinda recipe.

BUT OH MY GOSH THIS IS DROP-DEAD GOOD!!!

I am *still* using my leftover turkey. No no, not from Thanksgiving. Not from Christmas, either. Not New Year’s Eve, even. (My husband wanted a nice dinner that evening, so I made him one. Mmm, roast turkey. Salad. Mashed potatoes with garlic and parsley. And Rum and Molasses Apple Pie– I’ll have to post that recipe sometime). After the holidays, turkeys go on sale and I scarf them up as quickly as I can! I love turkey. YUM. And the cold house feels a little warmer with roasting poultry in it.

Well, we had some salad and turkey left over recently, and the salad was starting to wilt pretty bad. What to do? I concocted a great dish off the cuff! Kind of like a gumbo-style, throw-in-the-pot-and-see-what-happens new orleans la style cooking.

Here’s what you need:

This:

Oh, and this:

MMM, and this:

To get this:

OK, in English:

Wow Chow Leftovers Primavera

Left over turkey, cut up in bite-sized chunks
Left over salad (in my salad: lettuce, spinach, mushrooms, red pepper, red onion)
Pasta (any kind, I used rigatoni)
Alfredo Sauce

Boil the pasta.
Get a frying pan and add a little olive oil. Add the turkey and saute just a little until heated through.
Add the salad, and saute until heated through. Add some prepared minced garlic (to your liking).
Remove from heat.
Drain the pasta.
Combine the pasta, turkey and salad, and alfredo sauce.
EAT!

It’s so good. SOOOOO easy. And it gets rid of the leftovers. No more bland turkey casseroles when you’ve got this!