1/2 lb. elbow macaroni, cooked
3/4 c. cooked, cubed turkey breast
2 stalks celery, chopped
1/2 c. raisins
1/4 c. chopped walnuts
8 lg. whole wheat pita
1/3 c. lime juice
2 tbsp. creamy mustard
2 tbsp. vinegar
1/4 c. vegetable oil
Salt & pepper to taste
6 lettuce leaves

Combine drained pasta with turkey, celery, raisins and walnuts. Mix lime juice, mustard, vinegar and lime peel, salt and pepper. Toss together with the pasta and turkey salad and refrigerate. Place equal amounts of mixture in each pita with lettuce leaves.