Ingredients
1 pound macaroni
1/4 cup olive oil
1/4 cup white wine vinegar
1 tablespoon sugar
½ teaspoon tarragon
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
8 oz. turkey deli meat, cut into strips
6 slices bacon, cooked and coarsely crumbled
1 pint small red cherry tomatoes, halved
2 carrots, peeled and sliced into thin rounds
1 rib celery, diced
1/4 cup finely chopped fresh parsley
3 cups curly lettuce, washed and torn into large pieces

Directions

1. Cook the pasta in a large pot of boiling, salted water according to package directions. Drain completely and place in a large bowl. Stir in the olive oil, vinegar, sugar, tarragon, salt and pepper. Let stand for fifteen minutes or until mixture reaches room temperature. (Can be prepared to this point up to a day ahead of serving. Once cool, cover and refrigerate to store.)

2. Stir the turkey, bacon, tomatoes, celery, carrots and parsley into the pasta mixture. Just before serving, adjust seasonings to taste.

To serve, line a serving dish with the lettuce leaves, top with the pasta salad and serve at room temperature. Add a side of fresh fruit for a light dessert. Enjoy!