Title: Orechiette Salad with Turkey
Categories: Salad Lowcal
Yield: 1 Servings

1	lb	Orechiette or radiatore*
6	tb	Seasoned rice vinegar
1/4	c	Chicken broth, (about)
2	lb	Roma-type tomatoes*
3	tb	Prepared, drained capers
3/4	lb	Cooked turkey breast*
1/2	c	Basil leaves, fresh, mince
		Basil sprigs
		Salt

*Use firm-ripe tomatoes, cored and chopped. Skin turkey; may use smoked turkey; cut in strips. Dried orechiette or radiatore = curled pasta.

Cook pasta in 3-4 quarts boiling water until tender to bite, 12-14 minutes; drain. Immeadiately cover with cold water; change water several times util pasta is cook, then drain well. Mix pasta w/vinegar and 1/4 C broth. Mix tomatoes w/capers. If making ahead, cover and chill pasta and tomato mixtures seperately, up to 1 day. Spoon pasta into a wide bowl. (If made ahead, you may need to stir a few tablespoons more broth into pasta to moisten.) Arrange turkey, tomatoes, and basil on pasta. Mis well and add salt to taste. Garnish w/basil sprigs.

Per serving: 302 cal (5% from fat) 21 g protien; 1.7 g fat (.3 g sat.); 50 g carbo; 345 mg sodium; 35 mg chol.

Source: Sunset, June'95. Formatted for MM by Lynne (Kakeladi) Sammon, Visalia, Ca.......................11/95

From: Microwiz

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