Pasta salad with turkey breast

Preparation time: cca. 30 minutes (plus cooking and simmering time)
Per portion cca. 598 kcal / 2512 kJ
32 g P, 18 g F, 74 g CH


  • 400 g fusilli
  • salt
  • 1 red onion
  • 1 garlic clove
  • 2 tbsp olive oil
  • 200 g mushrooms
  • 50 g canned peas
  • juice of ½ lemon
  • 200 g cooked turkey breast
  • 2 tbsp chopped fresh dill
  • pepper
  • 150 g cherry tomatoes
  • 50 g Parmesan


  1. Cook the fusilli in a lot of boiling salted water following the packet instructions until al dente, then remove the water and let to drain, keeping the cooking liquid. Peel and chop the onion and garlic and sauté in the hot olive oil in a pan. Trim the mushrooms and wipe with a damp cloth, then cut into slices. Place in the pan with the peas and lemon juice. Simmer for 2 minutes.
  2. Stir together the drained pasta and vegetables. Cut the turkey breast into strips and fold into the pasta together with the dill. Add salt and pepper to taste. Pour over about 125 ml of the cooking liquid, stir. Arrange the salad on plates.
  3. Wash, dry, and trim he cherry tomatoes, then cut into halves. Arrange over the salad and sprinkle with the Parmesan.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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