Instructions: Cook pasta until Al Dente. Dice turkey, bell pepper and peeled carrots.

Drain and slice water chestnuts.

Remove stems from cilantro and use leaves only, saving a few leaves as garnish. Chop green onions. Slice mini corn cobs. Slice snow peas on diagonal into thin strips. Toast sesame seeds and reserve 1 TBL for garnish. Toss all ingredients together. Dressing: Combine all ingredients in food processor and process until well-blended.

Add to salad and toss. Garnish with toasted sesame seeds and cilantro.

Makes 14 cups.

NOTE: I double the turkey, snow peas and corn cobs in this recipe. The dressing is also wonderful for turkey or chicken salad with jicama, red pepper, and green onions.

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