Tropical Turkey-Pasta Salad

Salad:

24 oz. (3 1/2 cups) uncooked orzo or
rosamarina (rice-shaped pasta).
1 1/2 lb. smoked turkey, cut into 2x1/4x1/4
inch strips (4 1/2 cups).
2 mangos, peeled, seeds removed and cubed.
4 plums, pitted, thinly sliced.
3 kiwi fruit, peeled, cubed.
3 cups drained canned pineapple tidbits
2 (3.25 oz.) jars dry roasted macadamia nuts.


Creamy Vinaigrette:

3/4 cup frozen pineapple-orange-banana
juice blend concentrate, thawed (from 12 oz. can).
3/4 cup oil
1/3 cup mayonnaise
1/4 cup sugar
3 tablespoons white wine vinegar
1 teaspoon onion powder
1 teaspoon dry mustard


Cook orzo to desired doneness as directed on package.
Drain; rinse with cold water to cool.
In very large bowl, combine cooked orzo and all
remaining salad ingredients except macadamia nuts; mix
gently.
In blender container, combine all vinagrette ingredients;
blend until creamy. Pour over salad; toss gently to coat.
Sprinkle with macadamia nuts. Serves 12 (1 1/2 cup)
servings.


Recipe Submitted By June


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