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Ingredients
2 c. rotini, uncooked                                      
¼ c. sweet green bell pepper, diced
1 c. split peas, rinsed                             
½ c. carrot, grated
2 tsp. canola oil                                                   
1 T. sliced black olives
1 large garlic clove, minced                           
2 Tbsp green onion, sliced
7 oz fresh cooked turkey or chicken breast
2 T. grated Parmesan cheese
Salt and pepper to taste
¼ c. fresh parsley, snipped
                                                  
Dressing
            
8 oz. non-fat plain yogurt                           
¾ tsp. dry mustard                               
1 T. sour cream                                                   
1 tsp. each crushed basil and oregano
½ tsp. fresh garlic, minced                           
¼ tsp. crushed red pepper
1 T. olive oil                                       
¼ tsp. salt
1 T. tarragon white wine vinegar
 
Directions
Cook rotini according to package directions. Drain and cool. Add split peas to 3 cups boiling water. Reduce heat and simmer 20-30 minutes. Drain and cool. 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 or cube turkey. Combine turkey, peas and rotini with remaining salad ingredients. Combine all dressing ingredients. Toss dressing with salad.
 
Chill several hours before serving.