Whole wheat pasta salad with turkey and cheese, with only the pasta cooking, an easy and quick recipe featuring these ridged whole wheat farfalle, perfect for cold dressing. For this recipe I used a single slice of turkey about 0.8 inches thick, as well as for the cheese. Of course, like with my other recipes, you can freely use the same ingredients, in slices or already cut into cubes or replace them in part. The important thing is to balance the flavors. Cold pasta or rice salads often solve lunches or dinners practically, especially if you only need to cook the main ingredient, whether it be pasta, rice, or grain. They can be prepared well in advance and stored in the refrigerator for up to two days.
Below I leave you some of my favorite cold first course recipes, and below, after the recipe and its steps, I answer the most common questions.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 12 Minutes
- Portions: 4 servings
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- 11.25 oz Whole Wheat Farfalle
- 4.25 oz Turkey Breast (in a single slice)
- 5.3 oz Cheese (emmental type)
- 4.25 oz Artichokes in oil (drained)
- 3 tbsp Extra Virgin Olive Oil
- 0.5 oz Coarse Salt (for the pasta)
- 2.8 oz Green Olives (pitted and sliced)
- 4.25 oz Cherry Tomatoes
Tools
- 1 Pot
- 1 Knife
- 1 Cutting Board
- 6 Small Bowls
- 1 Bowl
- 1 Spoon
- 1 Colander
Steps
To make the Whole Wheat Pasta Salad with Turkey and Cheese, first cook the pasta for the time indicated on the package in plenty of salted water. Drain and let cool. Meanwhile, proceed to prepare the other ingredients. Cut the turkey breast first into strips and then into cubes and place it in a small bowl.
Do the same with the cheese, cutting it first into strips and then into cubes and also place these in a small bowl.
Then prepare the other ingredients by draining the artichokes well and cutting the pitted olives into slices and the washed and dried cherry tomatoes in half.
At this point, take the pasta and begin to assemble all the ingredients after adding a drizzle of extra virgin olive oil. Combine the turkey breast, cheese, cherry tomatoes, olives, and artichokes. Further adjust with salt and mix all the ingredients well.
Our recipe is ready, perfect to enjoy immediately or at a later time. You can indeed prepare it in advance and store it in the refrigerator in a covered or hermetically sealed bowl for a maximum of two days.
FAQ (Questions and Answers)
I don’t particularly like emmental cheese, what can I substitute it with?
You can use feta, always cut into cubes after drying it, or pecorino or a sliced caciotta.
Can I cook the pasta in advance to use it later?
Certainly, you can cook the pasta, let it cool, and dress it with just oil in a bowl. This way, the pasta won’t stick. Always keep it covered in the refrigerator for up to 2 days.
