California Club Turkey and Pasta Salad
Elevate your lunch or side dish game with this vibrant California Club Turkey and Pasta Salad! Perfectly cooked rotini serves as the base for a delicious medley of tender turkey breast, crispy bacon, juicy cherry tomatoes, creamy avocado, and crisp romaine lettuce. Tossed in a tangy homemade dressing of mayonnaise, Greek yogurt, and fresh lemon juice, this salad delivers a perfect balance of creamy and zesty flavors. Finished with shredded cheddar, green onions, and an optional sprinkle of fresh parsley, it’s a colorful, protein-packed dish that’s ideal for meal prep, potlucks, or light dinners. Ready in just 30 minutes, this easy-to-make pasta salad is a must-try for fans of classic club flavors with a California twist. Serve chilled and enjoy!
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Ingredients
- 12 oz rotini pasta
- 2 cups turkey breast, cooked and cubed
- 6 pieces bacon strips, cooked and crumbled
- 1.5 cups cherry tomatoes, halved
- 2 cups romaine lettuce, chopped
- 1 large avocado, diced
- 0.75 cup shredded cheddar cheese
- 0.25 cup green onions, finely sliced
- 0.33 cup mayonnaise
- 0.33 cup Greek yogurt
- 1 tbsp lemon juice, freshly squeezed
- 0.5 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool. Set aside.
Step 2
In a large mixing bowl, combine the cooked and cubed turkey breast, crumbled bacon, cherry tomatoes, chopped romaine lettuce, diced avocado, shredded cheddar cheese, and green onions.
Step 3
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, garlic powder, salt, and black pepper to create the dressing.
Step 4
Pour the dressing over the turkey and pasta mixture. Gently toss until all the ingredients are evenly coated with the dressing.
Step 5
Fold in the cooled rotini pasta, ensuring everything is well combined but not overly mixed to avoid mashing the avocado.
Step 6
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Step 7
Before serving, garnish with freshly chopped parsley, if desired. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (1826.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3909.4 |
| Total Fat 175.6g | 0% |
| Saturated Fat 44.9g | 0% |
| Cholesterol 659.0mg | 0% |
| Sodium 5015.7mg | 0% |
| Total Carbohydrate 320.7g | 0% |
| Dietary Fiber 34.0g | 0% |
| Total Sugars 24.2g | |
| Protein 257.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1042.5mg | 0% |
| Iron 23.5mg | 0% |
| Potassium 4961.0mg | 0% |
Source of Calories