Turkey And Broccoli Pasta Salad Recipe

About this recipe

A diabetic-friendly dinner option featuring tender turkey, fresh vegetables, and a light vinaigrette tossed with pasta. Perfect for solution seekers looking for a balanced and satisfying meal.

Ingredients

• 450G Pack'D Organic Broccoli Florets
• - Thomas Ridley Fresh British Turkey Breast Fillets
• - Biona Organic Whole Cherry Tomatoes
• 50G Picard Chopped Flat Parsley
• 500 G Organic Chopped & Roasted Almonds
• 500G Biona Organic Wholegrain Spelt Penne Pasta
• 395G D'Aucy Chopped Spinach
• - Nearly Naked Veg Basil 100g
• 250 ml Balsamic Vinegar Honey 250Ml

Instructions

1. 1. Remove the leaves and tough ends from 1 lb of broccoli, then wash and cut it into 1-inch pieces.
2. 2. Bring a pot of water to a boil, add the broccoli, and cook for 1 minute. Drain immediately and plunge the broccoli into ice water to stop the cooking process. Drain again, pat dry, and set aside.
3. 3. Cook 1 lb of spelt penne according to the package instructions. Drain and rinse with cold water, then drain again thoroughly.
4. 4. In a large bowl, combine the cooked pasta with 1/4 cup of balsamic vinegar and toss to coat. Cover and chill in the refrigerator for 2 hours or overnight.
5. 5. Wash 1 cup of fresh spinach and remove the stems. Pat the spinach dry and set aside.
6. 6. Heat a non-stick skillet over medium heat. Add 1 lb of turkey breast, seasoned with salt and pepper, and cook until fully cooked through, about 6-8 minutes per side. Remove from heat, let rest for 5 minutes, then slice into bite-sized pieces.
7. 7. In a large serving bowl, combine the chilled pasta, broccoli, spinach, turkey, 1 cup of halved cherry tomatoes, 1/2 cup of chopped fresh basil, 1/4 cup of chopped fresh parsley, and 1/3 cup of chopped nuts (such as almonds or walnuts). Toss gently to combine.
8. 8. Serve immediately or chill for an additional 30 minutes before serving for a colder salad.