A great use for leftover turkey any time of the year. Combine turkey with cooked pasta, olives, tomatoes and feta cheese. Then toss in an easy-to-make dressing. Serve chilled or at room temperature.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk olive oil, vinegar, garlic and oregano until well blended; set aside.

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  • Combine remaining ingredients in large salad bowl. Gently toss with dressing. Refrigerate or serve at room temperature.

Nutrition Facts

766.7 calories; protein 21.4g 43% DV; carbohydrates 24.6g 8% DV; fat 65.3g 101% DV; cholesterol 59mg 20% DV; sodium 1269.7mg 51% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2013
This made a tasty and healthy salad but way too much dressing for us. I recommend making half. This will be on the menu for leftover Thanksgiving turkey. Read More
(4)

Most helpful critical review

Rating: 3 stars
09/25/2013
For me a dressing can make or break a great salad. In this case the dressing just didn't do anything for me. I loved Butterball's Golden Oven Turkey Breast along with the other ingredients especially the feta. And adding the pasta was a delightful taste twist. Next time I make this salad (a great light meal for left-over turkey at Thanksgiving) I will use a different dressing and enjoy it much better. Read More
(2)
20 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/17/2013
This made a tasty and healthy salad but way too much dressing for us. I recommend making half. This will be on the menu for leftover Thanksgiving turkey. Read More
(4)
Rating: 5 stars
09/17/2013
I really enjoyed this recipe. I don't remember ever having mixed salad greens with pasta before and it was very good. I used the turkey from a fully cooked breast ad it turned out quite nicely. I had some leftover Greek dressing that I made from this site and used that as my vinaigrette (since it had the garlic oregano Evoo and red wine vinegar already in it). It came together quite nicely and I will definitely be making this one again. Read More
(3)
Rating: 4 stars
03/24/2015
Great for left over Thanksgiving turkey. Makes it bearable. Read More
(3)
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Rating: 4 stars
09/25/2013
Nice healthy salad but the dressing was missing something. Read More
(2)
Rating: 5 stars
04/03/2014
I was a big fan of this. Now fair warning the dressing was a touch heavy on the oil but had a good flavor. I loved the taste/texture of mixing the pasta and greens and it had an all round delicious flavor. This is a perfect salad for a warm night! Read More
(2)
Rating: 4 stars
09/30/2013
I've never tried a salad like this with pasta before and was pleasantly surprised. Although I didn't make the dressing because I was making only one serving and didn't want it to go to waste I loved my bottled Olive Garden dressing on this. Yummy. Read More
(2)
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Rating: 5 stars
09/24/2013
Such a little thing but adding the Italian parsley to the greens without chopping it up gave a wonderful twist to the whole salad. I was feeding a bunch of fussy eaters so I had to make a few adjustments. I subbed bleu cheese for the feta omitted the olives and dressed the salad with about 1/4 the dressing stated. This will be served anytime I have leftover turkey. Read More
(2)
Rating: 3 stars
09/24/2013
For me a dressing can make or break a great salad. In this case the dressing just didn't do anything for me. I loved Butterball's Golden Oven Turkey Breast along with the other ingredients especially the feta. And adding the pasta was a delightful taste twist. Next time I make this salad (a great light meal for left-over turkey at Thanksgiving) I will use a different dressing and enjoy it much better. Read More
(2)
Rating: 5 stars
09/10/2013
Fabulous! My husband said it's a "do it again" and he doesn't say that very often. Last week I had grilled a 3lb. Butterball boneless breast of turkey roast to use for their Grilled Turkey Cuban Sandwiches (also on this site). I only used half of it for the sandwiches so I diced up the rest of the grilled breast and popped it in the freezer for another use. It worked PERFECT having that readily available for this recipe. I did scale this recipe down to 4 servings for my family and just kind of eyeballed all of the ingredients with the exception of the vinaigrette. For the vinaigrette I used 1/8 cup red wine vinegar to 3/8 cups extra virgin olive oil 2 cloves of crushed garlic & 1 tsp. oregano (as my hubby doesn't care for over-dressed pasta salads). I also added 4 leaves of fresh basil - just because! This one is going in the recipe box. Thanks Butterball! Read More
(1)