Creamy Turkey Salad with Grapes and Pecans

Ingredients

• 200 g fusilli (pasta spirals)
• 150 g plain low-fat yogourt
• 4 tablespoons low-fat mayonnaise
• 1 teaspoon white wine vinegar
• 2 teaspoons Dijon mustard
• 4 tablespoons chopped fresh tarragon
• 250 g skinless boneless roast turkey, cubed
• 2 celery stalks, cut into fine strips
• 120 g black grapes, or a mixture of black and green grapes, halved
• 1⁄3 cup pecans, toasted and roughly chopped
• pepper to taste
• sprigs fresh tarragon to garnish