Cut turkey breast into 1/2-inch cubes. Toss with lemon juice. Cook pasta in boiling water until tender. Cool under cold running water; drain well. Cut broccoli florets into bite size pieces. Steam broccoli 1 minute. Cool under cold running water; drain well. Thaw frozen peas. Combine pasta, broccoli, peas and tomatoes. In separate container, combine dressing ingredients. Pour dressing over salad mixture and toss to coat. Garnish with toasted chopped walnuts at time of service, if desired.

[Yield: 25 portions Portion: 1 cup, each about 180 Calories; Fat calories 55; Total fat 6 g; Saturated fat .2 g; Cholesterol 25 mg; Sodium 590 mg Total carbohydrates 20 g; Dietary Fiber 1 g; Sugars .3 g; Protein 13 g; Vitamin A 168 lU; Vitamin C 17 mg; Calcium 104 mg; Iron .2 mg]