Makes 4 servings

Leftover turkey takes on a new personality. For do-ahead preparation, add half of the dressing before refrigerating the salad, and then add the rest just before serving. I like to make my own Basil Pesto, but you can buy it in a ready-to-use tub in most supermarkets.

For the pasta

6 ounces penne rigate

For the Creamy Pesto Dressing

¼ cup Basil Pesto

¼ cup sour cream

¼ cup red wine vinegar

1 teaspoon sugar

Salt and pepper to taste

To complete the recipe

1 ½ cups cooked turkey (or rotisserie chicken) in ¾-inch pieces, skin removed, cooled

1 cup coarsely shredded carrots

1 cup halved seedless red grapes (about 6 ounces)

2 green onions, coarsely chopped

Salt and pepper to taste

8 leaves red leaf lettuce

Freshly ground pepper, freshly shredded Parmesan cheese, and small bunches of red grapes for garnish

Cook the penne according to package instructions.

Meanwhile, whisk together the dressing ingredients in a large bowl.