Yield: 24 servings
1 each 10-oz. can cling peach slices, packed in juice
11/2 cups prepared pesto
11/2 gals. cooked rotini pasta, chilled
11/2 qts. sliced turkey breast, cut into strips
3 each green bell peppers, cut into strips
3 cups cherry tomatoes
11/2 cups red onion, finely-chopped
3/4 gal. mixed lettuce
48 each fresh basil leaves (for garnish)
11/2 cups Parmesan cheese
- Drain peaches, reserving 1 cup of juice. Reserve 24 peach slices for garnish.
- Place pesto in food processor or mixer. With motor running, gradually add reserved peach juice until mixture is creamy.
- Toss pasta with pesto/peach mixture. Gently stir in remaining peaches, turkey, green pepper, tomatoes and onion. Refrigerate for at least 2 hours for flavors to blend.
- PER SERVING: Arrange 1/2 cup lettuce on chilled salad plate. Top with 2 cups turkey pasta salad. Garnish with a peach slice and two basil leaves. If desired, sprinkle with 1 Tbsp. Parmesan cheese.
Recipe and photo from California Cling Peach Board.