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Turkey Pasta Salad

2½ cups tri-colored rotini pasta, cooked & drained
2 cups turkey, cooked and cubed
½ cup green onions, thinly sliced
¼ cup celery, chopped
¼ cup fresh parsley, chopped
1½ t. fresh tarragon, chopped (or ½ T. dried)
1 T. canola or olive oil
2 T. tarragon vinegar
1 T. fresh lemon juice
2 T. reduced-calorie mayonnaise

In a large bowl, combine pasta, turkey cubes, onions, celery, parsley, and tarragon. In a small bowl, mix together the oil, vinegar, lemon juice, and mayonnaise. Add to turkey mixture. Mix well, coating all surfaces. Cover and refrigerate for 1-2 hours before serving. Yield: 6 servings