Turkey/Chicken Cherry Pasta Salad

I typically use chicken instead of turkey and dried cranberries instead of cherries.

From: D'Amico and Sons
Source: Mpls-St.Paul Magazine
Serves: 4-6 people

POPPY SEED DRESSING:
2 cups mayonnaise
2 tbsp dijon mustard
1/4 cup powdered sugar
1 oz champagne vinegar
1 oz water
1/2 tsp black pepper, ground fine
1/2 tsp poppy seeds
2 tsp kosher salt

SALAD:
1 lb rotelle pasta cooked
1 tbsp olive oil
8 oz diced turkey breast (into 1/2 inch cubes)
3 oz dried cherries
1/2 cup yellow onions, medium diced
1/2 cup celery, medium diced
1/2 cup toasted whole almonds

Mix together all the ingredients for the dressing completely; set aside.

Cook the pasta al dente, drain, toss in olive oil and cool completely.

Combine pasta, turkey, cherries, celery and half of the almonds in a large bowl. Mix in dressing to desired consistency. Taste for salt and adjust if necessary.

Transfer to a serving dish and top with the remaining almonds.