INGREDIENTS:

2 1/2 cups rotini pasta, cooked and drained
2 cups cooked and cubed white turkey meat
1/2 cup green onions, thinly sliced
1/4 cup chopped celery
1/4 cup chopped fresh parsley
1 1/2 teaspoons chopped fresh tarragon
1 tablespoon olive oil
2 tablespoons tarragon vinegar
1 tablespoon fresh lemon juice
2 tablespoons mayonnaise

DIRECTIONS:

In a large bowl combine the pasta, turkey cubes, scallions, celery, parsley and tarragon and mix together.
In a small bowl blend together the oil, vinegar, lemon juice and mayonnaise. Add this mixture to the turkey mixture and mix well, coating all surfaces. Cover and refrigerate for 1 to 2 hours, or until chilled through.

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