Prep Time

25 minutes

Serving Size

6 Servings

A zesty and colorful kid-friendly pasta salad loaded with fusilli, and enrobed in a tangy tomato vinaigrette. Red onion and cucumbers bring a satisfying crunch, while the addition of feta cheese and olives add bursts of a delectable briny flavor. It’s quick and easy to make, keeps well in the fridge, and holds up perfectly for school lunches.

CONTAINS:

Mustard, Gluten, Dairy

Ingredients

Tomato Vinaigrette

Garlic, minced 4 cloves.

Tomato, diced 1 each.

Shallot, diced 1 each.

Apple cider vinegar 1/3 cup.

Dried oregano 1 tbsp.

Dried basil 1 tbsp.

Hot Dijon mustard 1 tbsp.

Salt 1 tbsp.

Ground black pepper 1/2 tbsp.

Wesson Vegetable Oil 1 cup.

Pasta Salad

Cooked tri-colored fusilli 4 cups.

Cherry tomatoes, halved 2 cups.

Diced turkey deli meat 1 cup.

English cucumber, quartered and sliced 1 each.

Red onion, thinly sliced 1/2 each, large.

Salt and pepper to taste.

Crumbled feta cheese 3/4 cup.

Olives, pitted and halved 1/2 cup.

Method

Tomato Vinaigrette

In blender or food processor, puree garlic, tomato, shallot, vinegar, oregano, basil, mustard, salt and pepper until smooth. While blender is running, add Wesson Vegetable Oil in a thin steady stream until combined.

Assembly Method

In a large bowl, combine pasta, tomatoes, turkey, cucumber and onion. Toss with enough vinaigrette to coat; cover and refrigerate remaining dressing. Season with salt and pepper. Top pasta salad with feta and olives.