• 3/4 lb. TURKEY PASTRAMI, cut into 1/2 inch cubes
• 8-ozs. rotini, cooked and drained
• 1 14-oz can artichokes, drained and cut into quarters
• 1 cup carrrots, chopped (2 medium)
• 1/2 cup chopped onion (1 medium)
• 1/2 cup chopped celery (1 stalk)
• 1 4-oz can black olives, drained and sliced
• 3 Tbsp olive oil
• 3 Tbsp white wine vinegar
• 1 /2 tsp garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 6 lettuce leaves

1. In large bowl, combine pastrami, rotini, artichoke, carrots, onion, celery and olives. 2. In small bowl, combine oil, vinegar, garlic, salt and pepper. Toss together with pastrami mixture and refrigerate for 1 hour. 3. Serve on lettuce leaves.
 
 
 

Provided by: the National Turkey Federation.