2 c. broccoli florets
2 c. cauliflower slices
8 oz. spiral pasta, cooked
1 c. celery
1 c. frozen peas, thawed
1 c. halved cherry tomatoes
4 oz. can sliced pimento
2 garlic cloves, pressed
1 tbsp. wine vinegar
1/2 c. buttermilk
1/2 c. Blue Banner lowfat mayonnaise
1 tbsp. salt
1/2 - 1 tsp. crumbled sweet basil
Black pepper
1 lb. boneless, skinless turkey breast, cubed, marinated in Italian salad dressing overnight

Saute turkey and cool in refrigerator. Steam broccoli and cauliflower 4 minutes. Submerge in cold water to stop cooking. Combine broccoli, cauliflower, pasta, celery, peas, tomatoes and pimentos in a large bowl. Add cooled, sauteed turkey. Puree together: Mayonnaise, garlic, buttermilk, vinegar, salt, basil and pepper. Pour over salad. Toss. Refrigerate 4 hours. Fat: None. Oil: 2 teaspoons per serving.