Turkey Pasta Salad with Bacon, Blue Cheese & Grapes

I wanted to create something that was in the complete opposite direction taste-wise as Thanksgiving or Christmas so you can use up the leftover turkey, and not feel like you need a side of dressing.  Here I paired it with some robust, steakhouse flavors.

1/2 lb pasta, penne or fusilli
3/4 cup sour cream
3/4 cup mayonnaise
1 tbsp. white or red wine vinegar
1 tsp. salt
1 tsp. coarse, ground pepper
1 bunch green onions, chopped
1-5 oz. container blue cheese crumbles
1 lb. thick-cut bacon, fried crisp and chopped
2 cups red, seedless grapes - halved
4-6 c shredded turkey

Boil pasta according to manufacturers instructions.  While pasta is cooking, in a large bowl mix together sour cream, mayonnaise, vinegar, salt, pepper, chopped green onion and blue cheese crumbles.  Add bacon and grapes, set aside.  When pasta is done, drain - BUT DO NOT DRAIN FULLY as you will use roughly 1/3 cup liquid to help thin out dressing.  Add cooked pasta to bowl and stir to combine, then add turkey - tossing to coat and thoroughly distribute.  Chill for at least four hours - enjoy!

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