4 oz. uncooked rigatoni pasta
2 c. 1/4 inch zucchini slices
1/3 c. chopped red onion
1 med. carrot, thinly sliced
2 tbsp. olive oil
3 c. chopped cooked turkey
1 tbsp. balsamic vinegar (or to taste if serving it cold)
Salt & pepper to taste
1/2 red bell pepper, minced
Pesto

Cook pasta as directed and prepare pesto. Saute onion, zucchini, red pepper, carrot in olive oil (until veggies are tender, yet crisp). Stir in turkey (can use chicken) until it is fully warmed. Stir pasta, pesto and veggies together until all is coated with pesto and then heat everything together. Serve dish HOT or COLD. Preparation time: 45 minutes. Serves: 6 (1 cup each).

If you serve this as a cold salad it will take longer than 45 minutes (Keep in refrigerator until ready to serve). Also, it may need a bit more balsamic vinegar for flavor.