Turkey Club Pasta Salad - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

250 ml (214 g/7.6 oz)

Ingredients

	Metric	Imperial
Ranch Dressing	625 ml	2 1/2 cups
Red Wine Vinegar	175 ml	3/4 cup
Dill Weed, dried	30 ml	2 Tbsp
Black Pepper, ground	15 ml	1 Tbsp
Penne Pasta, dry	1 kg	2.2 lbs
Bacon, Low Sodium, cooked & diced	300 g	10.5 oz
Grape Tomatoes, fresh, halved	1.125 L	4 1/2 cups
Sure Slice Turkey Breast, 19.3 g/slice, cut into strips	1.5 kg	3.3 lbs
Green Onions, chopped	150 g	5.3 oz
Romaine Lettuce, chopped into 1/4 " pieces	2.333 L	9 1/3 cups

In a small bowl, mix together the ranch dressing, red wine vinegar, dill weed and black pepper. Chill under refrigeration at <40'F/4'C until ready to assemble salad.
Cook the penne pasta according to package instructions and drain. Rinse with cold water and set aside. Once the pasta is cooled, place it into a large bowl.
To the cooked pasta, add the diced bacon, halved grape tomatoes, chopped green onions, deli turkey strips, and chopped romaine lettuce. Chill under refrigeration at <40'F/4'C until service.
Pour dressing over salad and toss to coat. Serve 250 mls per serving.

Serve with cucumber slices and a soft dinner roll (sides not included in the nutritional information).