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A serving of turkey & pesto pasta salad on a cream colored dinner plate.

Turkey & Pesto Pasta Salad

Bursting with fresh, summertime flavors, this Turkey & Pesto Pasta Salad deserves to be in frequent rotation on your table all season long!
Prep Time 10 mins
Course Main Course, Salad
Cuisine American
Servings 6


  • 1/4 cup Olive oil
  • 3 Tablespoons White wine vinegar
  • 1 Tablespoon Water
  • 1 teaspoon Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/3 cup Pesto (store-bought or homemade)
  • 1 cup Grape tomatoes (quartered)
  • 1 Cucumber (cut in half lengthwise and sliced)
  • 1/2 Red pepper (diced)
  • 1/2 pound Turkey breast (cooked and cubed)
  • 1 pound Rotini pasta (cooked, drained and rinsed in cold water)


  • In a large bowl, whisk together oil, vinegar, water, salt, pepper and sugar. Stir in pesto.
  • Add cut vegetables and turkey. Stir until fully combined.
  • Add pasta and toss to coat. Refrigerate until serving.


  • Leftover turkey works great in this recipe! My favorite option is leftover grilled turkey breast.
  • Feel free to swap the turkey with another protein such as chicken, tuna, or beans.
Keyword turkey & pesto pasta salad