ts• 1 1/2 cups olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon minced fresh garlic
• 2 teaspoons dried oregano leaves
• 3 cups Butterball® Golden Oven Roasted Turkey Breast, sliced thick and cubed
• 3 cups cooked penne pasta
• 1 (16 ounce) jar pitted kalamata olives, drained, chopped
• 1 pint grape tomatoes, halved
• 8 ounces crumbled feta cheese
• 1 (5 ounce) package spring lettuce mix
• 1/2 cup chopped Italian parsley
• 1/2 cup thinly sliced red onions
Directions
1. Whisk olive oil, vinegar, garlic and oregano until well blended; set aside.
2. Combine remaining ingredients in large salad bowl. Gently toss with dressing. Refrigerate or serve at room temperature.
