- 8 oz pasta
- 1 cup cherry tomatoes, halved
- ¼ cup sundried tomatoes, roughly diced
- ½ cup peas
- ½ cup spinach
- 4 radishes, thinly sliced
- 2 green onions, thinly sliced
- 1.5 cups oven roasted turkey breast, roughly chopped
Dressing:
- Zest of 1 lemon
- Juice of half a lemon
- 2 tbsp pesto of choice
- 1 tsp honey or agave
- 3 tbsp plain greek yogurt
Cook the Pasta: Boil a pot of water and cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the Vegetables & Protein: While the pasta is cooking, halve the cherry tomatoes, dice the sundried tomatoes, slice the radishes and green onions, and roughly chop the spinach. Measure out the peas and set all vegetables aside. Roughly chop the roasted turkey breast into bite-sized pieces.
Mix the Dressing: In a small bowl, combine the lemon zest, lemon juice, pesto, honey or agave, Greek yogurt, and nutritional yeast. Mix well until smooth and well combined.
Assemble the Salad: In a large mixing bowl, combine the cooked pasta, vegetables, and roasted turkey breast. Toss gently to mix. Pour the dressing over the pasta salad and toss until everything is evenly coated.
Chill and Serve: For best results, refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!
This pasta salad is perfect for meal prep. Store it in airtight containers in the refrigerator for up to 3 days.
