Antipasto Turkey Salad - cooking recipe

Ingredients

3 c. cooked turkey breast
1 c. sliced celery
6 oz. jar marinated artichoke hearts
1/2 c. ripe olives, sliced
8 oz. water chestnuts, sliced
1 c. tomato wedges
1/2 c. mostaccioli, cooked (optional)
1/2 c. Italian salad dressing

Preparation

If using mostaccioli, cook and cool. Drain and slice artichoke hearts.
Lightly mix all ingredients except dressing.
Sprinkle with freshly ground pepper.
Mix half (or to taste) of the artichoke marinade with Italian dressing and pour over salad. Chill 2 to 4 hours if possible.
Serve on a bed of torn lettuce. Serves 4 to 6.