Smoked Turkey Pasta Salad With Cheddar And Hardboiled Eggs Recipes

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a 2-1/2-qt. salad bowl. Add turkey, celery, onion and green pepper; toss to combine. , Combine dressing mix, sour cream, Miracle Whip and garlic salt. Add to pasta mixture and mix well. Sprinkle with almonds and paprika. Garnish with pepper rings and tomato slices if desired.

Steps:

• Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Allow to cool.
• Combine pasta, eggs, celery, pepper, onions and parsley in a large bowl.
• Whisk together mayonnaise, mustard, lemon juice, and salt and pepper.
• Add dressing to pasta. Toss until well combined.

Steps:

• Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
• Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
• Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

Steps:

• Cook the pasta according to package directions and drain.
• Rinse under cold water and drain again.
• In a large bowl, stir together the pasta turkey, celery, grapes and onions.
• In a small bowl, stir together the other ingredients.
• Toss the pasta with the dressing.
• Add salt and pepper, if desired.
• Serve chilled.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, cheese, cucumber, red pepper and onion. , In a small bowl, whisk the sour cream, mayonnaise, milk, honey, mustard and pepper. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Steps:

• Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
• Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
• Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.