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 ...

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