Creamy Turkey Salad with Grapes and Pecans

Ingredients

200 g fusilli (pasta spirals)
150 g plain low-fat yogurt
4 tablespoons low-fat mayonnaise
1 teaspoon white wine vinegar
2 teaspoons Dijon mustard
4 tablespoons chopped fresh tarragon
250 g skinless boneless roast turkey, cubed
2 celery stalks, cut into fine strips
120 g black grapes, or a mixture of black and green grapes, halved
1⁄3 cup pecans, toasted and roughly chopped
pepper to taste
sprigs fresh tarragon to garnish
mixed green salad to serve (optional)

Directions

• Cook the pasta in boiling water for 10–12 minutes, or according to the package instructions, until al dente. Drain and rinse with cold water, then drain again and leave to cool.
• Meanwhile, mix the yogurt with the mayonnaise, white wine vinegar, mustard and tarragon in a large bowl. Stir until all the ingredients are combined and the dressing is smooth.
• Add the pasta, turkey, celery, grapes, toasted pecans and pepper to taste. Toss until the ingredients are all evenly coated with the creamy dressing.
• Transfer to a serving dish or plates and garnish with sprigs of tarragon. Serve with a mixed green salad, if desired.

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