Title: Smoked Turkey and Cavatelli Salad
Categories: Pasta Poultry Salad
Yield: 4 Servings
| 1/2 | lb | Pasta |
| | | (cavatelli or orechiette) |
| 3 | tb | Olive oil |
| 1/2 | lb | Smoked turkey; sliced ,1" pieces |
| 1/2 | c | Mushrooms; sliced |
| 1 1/2 | tb | Fresh chives; chopped |
| | | Fresh ground black pepper |
| 1 | ts | Balsamic vinegar |
| 1 | tb | Extra virgin olive oil |
| 1 | | Avocado; quartered/sliced |
| 1/2 | lb | Smoked cheese |
| | | (mozzarella or bruder basil) -- cut in 1/2" cubes |
Recipe by: The New Pasta Cookbook Cook pasta in boiling salted water until
al dente. Drain, rinse in cold water, then stir in a little oil to prevent
sticking. Heat olive oil in a large frying pan and saute turkey pieces,
mushrooms and chives until turkey is lightly browned. Season well with
black pepper. Add vinegar and extra virgin olive oil and cook, stirring,
until the juices have reduced and thickened. Season again. Add pasta and
toss well; cook for 10 to 15 seconds. Remove pan from the heat and toss in
avocado slices and cheese. Stir through well to distribute the heat; then
let the dish rest for 2 to 3 minutes before serving. Serve warm, or cool
completely and serve at room temperature.