Still working in the garden; still making pasta salads.
TURKEY DRIED-CHERRY PASTA SALAD
Poppy-seed dressing: 1 cup mayonnaise 1 tablespoon Dijon mustard 1/8 cup confectioners' sugar 1 tablespoon champagne vinegar 1 tablespoon water 1/4 teaspoon finely ground black pepper 1/4 teaspoon poppy seeds 1 teaspoon kosher salt Salad: 3/4 pound rotelle pasta 1 tablespoon olive oil 8 ounces diced cooked turkey breast 4 ounces dried cherries 1/2 cup finely-diced yellow onions 1/2 cup finely-diced celery 1/2 cup toasted sliced almonds To make the dressing: Mix together mayonnaise, Dijon mustard, confectioners' sugar, champagne vinegar, water, black pepper, poppy seeds and kosher salt. To make the salad: Cook pasta. Drain. Toss in olive oil. Cool completely. In a large bowl, combine the pasta, turkey, cherries, onions and 1/4 cup almonds. Mix in dressing to desired consistency. Taste for salt and adjust as needed. Top with remaining almonds.