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.
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.
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