1 pkg. (16 oz.) med. shells
1/2 c. oil
1/4 c. lemon juice
1/4 c. soy sauce
2 tsp. ginger
1 pkg. (16 oz.) Birds Eye farm fresh broccoli, baby carrots & water chestnuts
1 lb. cooked turkey, cut into strips
2 c. sliced scallions
1/2 c. toasted sesame seeds, optional

Cook pasta as directed; drain. Rinse with cold water and set aside. Combine oil, lemon juice, soy sauce and ginger; blend well. Run cold tap water over vegetables in strainer to thaw completely; drain. Combine vegetables, pasta, oil mixture, turkey and scallions; toss to coat. Chill.

Serve on lettuce, if desired; sprinkle with sesame seeds. Store leftover salad in refrigerator. Makes 14 cups or 8 servings.