By Yankee Magazine
Jun 01 2013
The crowds are guaranteed to flock to this deliciously different pasta salad made with turkey, pineapple, and a creamy, not-too-spicy curry dressing. This is great picnic food.
1 fresh turkey breast (6 to 7 pounds)
1 carrot, sliced
1 celery stalk, sliced
1 medium-size onion, sliced
2 packages (16 ounces each) rotini
3 cans (20 ounces each) crushed pineapple, with juice
1/4 bunch celery, cut into bite-size pieces
2 cups mayonnaise
2 cups sour cream
2 tablespoons curry powder
Place the turkey breast in a 12-quart pot, cover with water, and add the sliced carrot, celery, and onion. Cover the pot and bring to a boil; then reduce the heat and simmer for about 1-1/2 hours, or until the turkey is done. Remove the turkey from the broth and allow to cool. When cool, remove the skin and bones and cut the turkey into bite-size pieces.
Remove the vegetables from the broth with a slotted spoon and add enough water to equal about 10 quarts. When the liquid returns to a boil, add the rotini and cook for 10 to 12 minutes. Do not overcook. Drain and cool the rotini.
Drain the pineapple, reserving the juice. In a large bowl, combine the pineapple, celery, and turkey, mixing thoroughly. Add the rotini and mix again.
To make the dressing, combine 1/4 cup of the reserved pineapple juice with the mayonnaise, sour cream, and curry powder. Add to the pasta salad and mix again completely. Refrigerate until serving time.