Turkey and Spinach Pasta Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Turkey and Spinach Pasta Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Turkey and Spinach Pasta Salad with Lemon Vinaigrette

Al dente whole wheat pasta tossed with lean roasted turkey and fresh baby spinach in a bright lemon vinaigrette, finished with a zesty citrus zing.

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NUTRITION

271kcal
Protein
17g
Fat
10.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Whole Wheat Fusilli

1.25 ounces Roasted Turkey Breast, diced

1 cup Baby Spinach

0.5 cup Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat fusilli according to package directions until al dente.

  • 2

    While the pasta cooks, whisk together the extra virgin olive oil and lemon juice in a small bowl to create the vinaigrette.

  • 3

    Drain the pasta and rinse under cold water to cool it quickly.

  • 4

    In a large mixing bowl, combine the cooled pasta, diced roasted turkey breast, baby spinach, and halved cherry tomatoes.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.

  • 6

    Season with a pinch of black pepper if desired and serve immediately.

Turkey and Spinach Pasta Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Turkey and Spinach Pasta Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Turkey and Spinach Pasta Salad with Lemon Vinaigrette

Al dente whole wheat pasta tossed with lean roasted turkey and fresh baby spinach in a bright lemon vinaigrette, finished with a zesty citrus zing.

NUTRITION

271kcal
Protein
17g
Fat
10.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Whole Wheat Fusilli

1.25 ounces Roasted Turkey Breast, diced

1 cup Baby Spinach

0.5 cup Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat fusilli according to package directions until al dente.

  • 2

    While the pasta cooks, whisk together the extra virgin olive oil and lemon juice in a small bowl to create the vinaigrette.

  • 3

    Drain the pasta and rinse under cold water to cool it quickly.

  • 4

    In a large mixing bowl, combine the cooled pasta, diced roasted turkey breast, baby spinach, and halved cherry tomatoes.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.

  • 6

    Season with a pinch of black pepper if desired and serve immediately.