Hearty Holiday Pasta Salad

Source: Butterball

8 ounces dry bow tie pasta, (about 3 cups), uncooked
1-1/2 cups fresh broccoli florets, (bite-size pieces)
1/2 cup lemon juice
3 tablespoons chopped red onion
1 teaspoon granulated sugar
1 teaspoon salt
1/2 cup Wesson® Pure Vegetable Oil
2 cups chopped leftover cooked Butterball® Turkey
1 package (6 ounces) sweetened dried cranberries, (about 1-1/2 cups)
1 cup (4 ounces) blue cheese crumbles
1/2 cup chopped walnuts, toasted

Cook pasta according to package directions, adding broccoli the last 2 minutes. Drain pasta and broccoli. Rinse with cold water to cool quickly; drain well.

Combine lemon juice, onion, sugar and salt in small bowl; whisk until blended. Slowly whisk in oil; set aside.

Place pasta and broccoli, cranberries, turkey, blue cheese and walnuts in large bowl; toss together. Add lemon juice mixture; toss lightly. Cover; refrigerate until ready to serve.