Wesson Recipes

Deli Pasta Salad


Makes 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.

  • 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.


    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 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 with feta and olives.