product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Turkey and Pasta Salad with Parmesan Vinaigrette

Serves 5
Time 20 min
Make this pasta salad, a great addition to a picnic lunch or supper, up to a day in advance. Simply cover it tightly with plastic wrap and refrigerate until ready to serve.
Special Diets:
Ingredients
  • 8 ounces dried fusilli pasta
  • 1/2 pound broccoli, cut into small florets, stems thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 5 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Parmesan cheese
  • 1 clove garlic, finely chopped
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground white pepper
  • 1 (7.0-ounce) can artichoke hearts, drained, rinsed and quartered
  • 1 1/2 cup sliced mushrooms
  • 1/2 cup finely chopped celery
  • 1/2 cup grated carrot
  • 3 cups cooked diced turkey
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Cook pasta according to package directions. Drain well.

Meanwhile, steam broccoli until it turns bright green, about 3 minutes. 

Drain and rinse in cold water.

In large bowl, whisk together oil, vinegar, mustard, Parmesan, garlic, basil, salt and pepper to make a dressing. 

Add pasta, broccoli, artichoke hearts, mushrooms, celery, carrots and turkey and toss gently to coat.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 8 ounces dried fusilli pasta
  • 1/2 pound broccoli, cut into small florets, stems thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 5 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Parmesan cheese
  • 1 clove garlic, finely chopped
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground white pepper
  • 1 (7.0-ounce) can artichoke hearts, drained, rinsed and quartered
  • 1 1/2 cup sliced mushrooms
  • 1/2 cup finely chopped celery
  • 1/2 cup grated carrot
  • 3 cups cooked diced turkey
Shop with Prime

Exclusively for Prime members in select ZIP codes.