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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Recipe Information
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)
Instructions
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.
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.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, garlic powder, salt, and black pepper to create the dressing.
Pour the dressing over the turkey and pasta mixture. Gently toss until all the ingredients are evenly coated with the dressing.
Fold in the cooled rotini pasta, ensuring everything is well combined but not overly mixed to avoid mashing the avocado.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Before serving, garnish with freshly chopped parsley, if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.6 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
