Jennie-O's Aunt Lee's Pasta Salad

Here is a fun recipe I stole from Jennie-O's blog. Since all of my blog readers don't know cute Jennie-O, I wanted to share this surprising salad here too. 

My Uncle Brant just returned from his second tour in Iraq and I am taking this to his welcome home party this Sunday.

ORANGE BROCCOLI FETTUCCINE SALAD

1 LB. BROCCOLI FLORETS (blanch or steam over pasta water for 3-4 minutes)
2 (4 OZ) CANS ARTICHOKE HEARTS CUT IN HALF (I bought them already quartered)
1 (6 OZ) CAN SMALL PITTED OLIVES (buy the pre-sliced olives)
2 (11 OZ) CANS MANDARIN ORANGES
1 1/2 C SMOKED TURKEY CUT IN THIN STRIPS (I used a Jenny-O breast and cut it into small pieces)
1 RED ONION THINLY SLICED
1 (9 OZ) PKG. FRESH FETTUCCINE  (cut in half before boiling)
1/3 C GRATED ASIAGO CHEESE 

CUT BROCCOLI INTO BITE SIZE PIECES AND PLACE IN LARGE BOWL. DRAIN OLIVES AND ARTICHOKE HEARTS AND ADD TO BOWL. ADD RED ONION AND SLICED TURKEY. TOSS LIGHTLY. COOK FETTUCCINE ACCORDING TO PACKAGE DIRECTIONS AND RINSE IN COLD WATER. ADD TO BOWL. TOSS ALL WITH THE DRESSING. ADD ORANGES (AND STRAWBERRIES) LAST AND TOP WITH THE ASIAGO CHEESE.


DRESSING:
½ C EXTRA LIGHT OLIVE OIL
¼ C LEMON JUICE
1 TSP. GRATED LEMON RIND
1 ½ TSP. SALT
½ TSP. GROUND PEPPER
2 GARLIC CLOVES MINCED
1 T. POPPY SEEDS (Penzeys has the best Blue Holland poppy seeds)

MIX ALL INGREDIENTS EXCEPT THE OLIVE OIL. WHISK IN THE OIL SLOWLY.

*SOMETIMES I ADD SPINACH OR ROMAIN OR STRAWBERRIES. (strawberries are a MUST)