A fresh and zesty Italian pasta salad made with colorful pasta, crisp vegetables, tender turkey, and tangy feta, all tossed in a bright homemade dressing perfect for warm-weather meals.
Author:Sophia
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:55 minutes
Yield:6 servings
Category:Side Dish
Method:No-Cook
Cuisine:Italian
Diet:Halal
Ingredients
12 ounces rainbow swirl pasta
1/3 cup cooked chopped turkey
1 large cucumber, chopped
10 ounces baby tomatoes, halved
3.5 ounces feta cheese, crumbled
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground bay leaves
Instructions
Cook pasta according to package instructions until tender. Drain, rinse under cold water, and let cool completely.
Chop the cucumber, halve the tomatoes, crumble the feta, and prepare the cooked turkey.
In a bowl or jar, whisk together olive oil, white wine vinegar, Parmesan cheese, Italian seasoning, black pepper, salt, garlic powder, and ground bay leaves.
In a large bowl, combine cooled pasta, cucumber, tomatoes, feta, and turkey.
Pour about 1/2 cup of dressing over the mixture and toss until evenly coated.
Cover and refrigerate for at least 30 minutes to allow flavors to develop.
Before serving, toss again and adjust seasoning if needed. Serve chilled or at room temperature.
Notes
Chilling enhances the flavor, making it ideal for meal prep.
Reserve extra dressing to refresh before serving.
Swap feta with mozzarella for a milder taste.
Add vegetables like bell peppers, olives, or zucchini for extra texture.
Use gluten-free pasta if needed.
Store in the refrigerator for up to 4 days.
Do not leave out for more than 2 hours at room temperature.