All that red and green in the photo probably looks more like Christmas than springtime, but this is the night before Easter. Even though we'd used up a lot of that turkey breast from the other day (the big salad, plus two lunches' worth of sandwiches and wraps), there was still a bunch left, so it went into a tettrazini-ish pasta. Red pepper, basil, and spinach went in too -- along with lots of olive oil and Parmesan.
Because one of the eggs had cracked when I boiled them, I didn't really want to dye it, but it worked out perfectly as part of the spinach salad.
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