2 1/2 c. cooked tri-color pasta
2 c. cubed, cooked turkey
1/2 c. thinly sliced onions
1/4 c. thinly sliced celery
1/4 c. chopped fresh parsley
1/2 tsp. dried tarragon
1 tsp. olive oil
2 tbsp. apple cider vinegar
1 tbsp. lemon juice
2 tbsp. fat free mayonnaise
Black pepper (to taste)

In large bowl, combine pasta, turkey, onions, celery, parsley and tarragon. In a small bowl, combine oil, vinegar, lemon juice, mayonnaise and pepper. Fold into turkey and pasta mixture. Cover and refrigerate 1 to 2 hours. Serves 4.