Pasta salad in the summertime is my equivalent to soup in the fall and winter. It’s one of those meals that I just can’t get enough of when the weather is hot outside. We tend to eat pasta salad of some kind at least twice a week for dinner and at least once for lunch. As you can probably guess, everyone else in the house enjoys it just as much as I do.
Taste aside, pasta salad is one of my favorites for many of the same reasons that any recipe makes it on my favorite list – it’s versatile, it’s completely stolen moments friendly and it’s easy to put together.
Are you a pasta salad fan too? What’s your favorite kind? How often do you eat pasta salads during the summer?
Turkey & Pesto Pasta Salad
- 1/2 c. olive oil
- 3 T. red wine or rice vinegar
- 1 t. salt
- 1 t. black pepper
- 1 t. sugar
- 1/3 c. pesto, prepared or homemade
- 1 c. grape or cherry tomatoes, quartered
- 1 cucumber, cut in half lengthwise and sliced
- 1/2 red pepper, diced
- 1/2 lb. cooked and cubed turkey breast (I just used some leftover grilled turkey breast tenderloin)
- 1 lb. cooked rotini, rinsed in cold water and drained
1. In a large bowl, whisk together oil, vinegar, salt, pepper and sugar. Stir in pesto. Add cut vegetables and turkey. Stir until fully combined.
2. Add pasta and toss to coat. Refrigerate until serving.