Ingredients:
200 g (7 oz) pasta
2 cups leftover turkey, diced
1/2 celery, chopped
500 g (1 lb) potato, peeled and diced
3 tbs pesto sauce
2 anchovies, chopped
1 tbs olive oil
1 tbs vinegar
salt, pepper

Preparation:

1. Boil potatoes. Let cool.
2. Cook pasta in salted water. Let cool.
3. Mix pesto with anchovies, olive oil, vinegar, salt and pepper.
4. Toss pasta with pesto mixture, add potatoes, turkey and celery and mix. Chill before serving.

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