I combined and adapted several pasta salad recipes from a Taste of Home magazine insert to make this dish. The grapes are surprisingly good with the sweet garlic-flavored dressing. You can add more turkey or cooked chicken if desired.
4 cups (4 oz) baby spinach, wilted
3 cups cooked macaroni pasta
2 cups diced turkey (I used deli lunchmeat)
2 cups seedless grape halves
1/3 cup diced scallion
1/2 cup diced yellow bell pepper
3/4 cup diced red bell pepper
1 medium tomato, diced and seeded
Light Honey Vinaigrette
1/4 cup (4 Tbsp; 2 oz) red wine vinegar
1/4 cup (4 Tbsp; 2 oz) fresh lemon juice
2 Tbsp (1 oz) honey
1 tsp crushed garlic
1/2 tsp Kosher salt; 1/4 tsp ground black pepper
2 Tbsp (1 oz) extra-virgin olive oil
Cook the pasta and wilt the spinach in the hot pasta water. Add the remaining ingredients (diced turkey to diced tomato).
Make the Light Honey Vinaigrette dressing: Combine everything but the oil and shake well. Add the olive oil and mix again. Pour over the pasta salad. Stir to combine.
Salad dressing: Adapted from Associated Content (link)