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Curried Turkey Pasta Salad

Curried Turkey Pasta Salad
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Yield: 20 servings

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.

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  • 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.

Updated Saturday, June 1st, 2013

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