Turkey, Peach, Pesto and Pasta Salad Recipe - National Turkey Federation

Ingredients

• 2 #10 cans California cling peach slices, packed in juice
• 3 c prepared pesto
• 3 Gallons cooked rotini pasta, chilled
• 3 qt COOKED TURKEY BREAST, cut into julienne strips
• 6 Large green bell peppers, seeds and ribs removed & cut into strips
• 6 c cherry tomatoes
• 3 c red onion, finely chopped
• 1-1/2 Gallons mixed lettuce, washed, drained and well chilled
• 96 Each fresh basil leaves for garnish
• 3 c grated Parmesan cheese for garnish