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Ingredients

3 cups dried fusilli pasta
1/2 pound broccoli, cut into small florets, stems thinly sliced
1/2 cup extra virgin olive oil
5 tablespoons red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons Parmesan cheese
1 clove garlic, finely chopped
3/4 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon white pepper
1 (7-ounce) can artichoke hearts, drained, rinsed and quartered
1 1/2 cups sliced mushrooms
1/2 cup finely chopped celery
1/2 cup grated carrot
3 cups cooked diced turkey

Description

Make This Pasta Salad, A Great Addition To A Picnic Lunch Or Supper, Up To A Day In Advance. Simply Cover It Tightly With Plastic Wrap And Refrigerate Until Ready To Serve.

Wholefoods