•  2  10 oz. cans California Cling Peach slices, packed in juice
•  3 cups prepared pesto
•  3 gallon, cooked rotini pasta, chilled
•  3 quarts sliced turkey breast, cut into strips
•  6 green bell peppers, cut into strips
•  6 cups cherry tomatoes
•  3 cups red onion, finely chopped
•  1  1/2 gallons mixed lettuce
•  96 fresh basil leaves, garnish
•  3 cups parmesan cheese, garnish

Directions:
Drain peaches; reserve 2 cups juice. Reserve 48 peach slices for garnish.

Place pesto in food processor or mixer. With motor running, gradually add peach juice until mixture is creamy.

Toss pasta with pesto mixture. Gently stir in remaining peaches, turkey, green pepper, tomatoes and onion. Refrigerate for at least 2 hours for flavors to blend.

For each serving, arrange 1/2 cup lettuce on chilled salad plate. Top with 2 cups turkey pasta salad. Garnish with a peach slice and two basil leaves. If desired, sprinkle with 1 tablespoon Parmesan cheese.