Instructions: Cook rotini according to package directions. Drain and cool. Add split peas to 3 cups boiling water. Reduce heat and simmer 20 to 30 minutes. Drain, cool and set aside.

Heat oil, brown garlic and add salt. Add turkey and brown quickly on all sides. Lower heat, cover and cook a few minutes or until all traces of pink are gone. Add drained split peas and mix well, coating with oil and pan juices.

Remove from heat. Slice turkey. Combine turkey, peas, and rotini with remaining salad ingredients.

For dressing: Combine all dressing ingredients. Toss with salad. Chill several hours before serving.

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