- 4 cups uncooked bow tie pasta
- 2 cups cubed cooked turkey breast
- 3/4 cup sliced celery
- 1 (11 ounce) can mandarin oranges, drained
- 1/2 cup reduced-fat mayonnaise
- 1 tablespoon orange juice
- 1 tablespoon Dijon mustard
- 2 teaspoons minced fresh tarragon
- 1 teaspoon grated orange peel
- 3/4 teaspoon salt
- 1/8 teaspoon white pepper
- Lettuce Leaves
- Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add turkey, celery and oranges. In a small bowl, combine the mayonnaise, orange juice, mustard, tarragon, orange peel, salt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for 1 hour. Serve over lettuce.