Ingredients
Scale
- 8 oz mini pasta shells (cooked and cooled)
- 2 cups frozen peas
- 1 cup real mayonnaise
- 1/2 cup shredded cheddar cheese
- 2 green onions (sliced)
- 6 strips Turkey (cooked and chopped)
- 2 tablespoons ranch seasoning
Instructions
- Cook and chop the Turkey until crispy.
- Boil the mini pasta shells according to package instructions; drain and cool.
- In a large mixing bowl, combine mayonnaise and ranch seasoning.
- Add cheddar cheese, green onions, Turkey cooled pasta shells, and frozen peas to the bowl. Mix gently to combine.
- Refrigerate for 2-4 hours or overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg
Keywords: For added crunch, consider including diced bell peppers or cherry tomatoes. To lighten it up, substitute Greek yogurt for mayonnaise. Be sure to allow the salad ample chilling time for optimal flavor.