Leftover Turkey Pasta Salad With Honey And Mustard Dressing
The best leftover turkey salad ever. In my opinion. I’m not one for hyperbole. Much.
But seriously, this leftover turkey pasta salad is insanely more-ish. Whenever I make this I end up eating half of it before I even start serving.
You will most certainly want to eat this pronto. Probably on Boxing Day, but if you’re feeling wild (and still hungry) after your Christmas Day lunch then whack a bowl of this together.
Oh…. I’m salivating already.
You know when a bunch of ingredients just come together and WORK.
That’s what happens here with this turkey pasta salad.
Also, this is the easiest thing to make. You simply cook some pasta, mix the dressing and then toss with the other ingredients.
I like to make a comfort size bowl of this pasta salad and chill out in the front of the telly whilst stuffing my face. I feel mildly snug that this is semi-healthy at Christmas time.
But it’s an equally useful way of using up loads of roast turkey (or chicken) leftovers.
I love the combination of the sweetness and spice from the honey and mustard dressing. The creaminess of the mayonnaise just makes this feel super comforting. It coats the turkey and the pasta beautifully.
The sharpness of the red onion lifts the dish, the sweetness of the cherry tomatoes contrasts with this nicely. And finishing this off with a good handful of basil just makes this next level delicious.
Leftover Turkey Salad with Honey Mustard Dressing (serves 4)
400g Penne Pasta
2tsp Dijon Mustard
2tsp Clear Honey
3tbsp (ish) Water
400g Cooked Turkey, torn or shredded into bitesize pieces
1/3 small Red Onion, finely sliced
12 fresh Basil Leaves, roughly torn or shredded
6-10 Cherry Tomatoes, halved
Pinch of Sea Salt
Freshly Ground Pepper, to taste
Cook the pasta for 10 minutes until tender, drain and rinse under cold water. Set aside.
Use a fork to whisk the mayonnaise, mustard and honey together. Add the water to loosen the mixture and stir until well combined. You want a nice gloopy-to-runny consistency.
Tip all of the other ingredients into a large salad bowl and toss together with the dressing mixture until everything is coated.
Season with a generous amount of coarse sea salt and freshly ground pepper before serving.