Recipe courtesy of Michele Urvater
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Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

Boil the pasta in salted water. When done remove, drain and refresh under cold water to stop the cooking process. While pasta is cooking, make a dressing by whisking together the olive oil and vinegar and season well, to taste, with salt and pepper. Add the bell pepper and pimento and toss with the elbows. Set elbows in a wreath over washed Boston lettuce.

Also make a dressing with the mayonnaise and Dijon mustard and combine with cooked turkey. Center this in middle of elbow macaroni wreath and garnish with chopped hard boiled egg and scallions.

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Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

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