Penn Herb Wellness Guide
Turkey and Pesto Pasta Salad
Kate Miller
The perfect pasta salad for picnicking.
Ingredients
- 1/2 cup olive oil
- 3 Tbs red wine vinegar (or rice wine vinegar)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
- 1/3 cup pesto, store-bought or homemade
- 1 cup grape or cherry tomatoes, quartered
- 1 cucumber, cut in half lengthwise and sliced
- 1/2 red bell pepper, diced
- 1/2 lb cooked and cubed turkey breast
- 1 lb cooked rotini, rinsed in cold water and drained
Directions
- In a large bowl, whisk together oil, vinegar, salt, pepper, and sugar. Stir in pesto.
- Add cut vegetables and turkey. Stir until fully combined.
- Add pasta and toss to coat. Refrigerate until serving.
Nutrition Facts
Calories 562
Calories from Fat 231 (41%)
(40%)Total Fat 26g
(22%)Saturated Fat 4g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
(3%)Cholesterol 8mg
(23%)Sodium 552mg
(12%)Potassium 408mg
Total Carbohydrate 67g
(14%)Dietary Fiber 4g
Sugars 2g
Sugar Alcohols 0g
(31%)Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.