1/2 Cup vegetable oil

1/4 Cup white wine vinegar

1/2 Teaspoon garlic powder

Dash white pepper

3/4 Cup chopped carrot

3/4 Cup chopped celery

1/4 Cup chopped onion

2 Cups rotini pasta (or other small pasta), cooked and drained

1 Cup sliced pitted black olives

1 Package (8 ounces) frozen artichoke hearts thawed and well drained

3 Cups cubed cooked turkey

Leaf lettuce

 

In small bowl, combine oil, vinegar, garlic powder and pepper. In large

bowl, combine carrot, celery, onion and rotini. Add oil mixture; toss to

coat. Add olives,artichokes and turkey; toss gently. Cover and chill

thoroughly. To serve, spoon each portion onto lettuce leaves.