Simple Summer Pasta Salad

By bakers_delight85

Ingredients

• 6 oz. small pasta shapes, such as penne or rotini
• 1 Tbsp. salt
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1/2 cup freshly grated Asiago or Parmesan cheese
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-sodium chicken stock
• 1/3 cup cider vinegar
• 2 large red bell peppers, cored, seeded and diced
• 1 head of broccoli, cut into small florets
• 6 oz. smoked turkey, cut in 1/4-by-1 inch strips
• 1 bunch scallions, trimmed and sliced
• 3 Tbsp. drained capers, rinsed and chopped
• 1 Tbsp. chopped fresh basil or 1 tsp. dried basil
• Salt & freshly ground black pepper to taste

Preparation

Step 1

In a large pot, bring 4 qts. of water to a boil over high heat. Add pasta and salt and cook for 8 to 10 minutes, or just until tender. Drain in a colander and refresh under cold water; place in a large bowl.
Heat 1 tsp. oil in a large nonstick skillet over medium-high heat and sauté the garlic until light golden. Transfer to a blender, along with cheese, mayonnaise, chicken stock and vinegar; puree until smooth. Set aside.
Heat 1 tsp. of the remaining oil in the skillet over medium-high heat and add red peppers. Saute for 2 minutes, or until slightly softened. Add to the pasta. Heat the remaining 1 tsp. of oil in the skillet, add the broccoli florets, and sauté for 2 to 3 minutes, or until bright green and beginning to soften. Add to the pasta.
When the vegetables have cooled, add the turkey, scallions, capers and basil to the pasta mixture. Toss with the dressing. Season with salt, pepper and additional vinegar, if desired. Serve immediately.