Turkey Mozzarella Pasta Salad combines tender udon noodles, turkey, bell peppers, purple cabbage and creamy mozzarella pearls, all tossed in a light vinaigrette. It’s perfect for easy lunches, potlucks, picnics, or sharing at your next gathering.

Ingredients

• 4 cups Japanese Udon Noodles (can also use linguine, fusilli, farfalle) – sub gluten-free
• 1 cup chopped deli turkey slices
• 1 cup diced bell peppers (I don’t recommend green bell peppers)
• 1 cup fresh mozzarella (not grated) I like to use BelGioioso Fresh Mozzarella Cheese Pearls
• 1 cup thinly sliced purple cabbage
• Dressing
• ½ cup extra-virgin olive oil 
• 3 tablespoons red wine vinegar
• 1.5 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 clove garlic (crushed)
• ½ teaspoon Italian seasoning
• salt and freshly ground black pepper to taste
• Optional: Pinch of Red pepper flakes

Instructions for Turkey Mozzarella Pasta Salad

• Add dry udon noodles to a large pot and boil according to package directions, rinse in cold water, drain and place in a large bowl

• Pasta Salad Dressing

• In a medium bowl, combine olive oil, red wine vinegar, maple syrup, Dijon mustard, garlic, Italian seasoning, salt, and whisk together until fully combined.
• Pour into the cooked pasta and toss until all of the pasta is coated
• Add the cheese, tomatoes, cabbage and chicken and stir together,

• Place in refrigerator until ready to eat. The longer you refrigerate the more flavors soak into the pasta.

Storage of Leftovers

Kept in an airtight container, this pasta salad recipe will stay fresh for 3-4 days

Variations

Add red onion and black olives or other veggies

Protein – Substitute deli turkey for deli salami

More side dishes

Light and Easy Herbed Potato Salad (no mayo)

Creamy Cucumber Salad

Turkey Mozzarella Pasta Salad

This easy, fresh pasta salad combines tender udon noodles, turkey, bell peppers, and creamy mozzarella pearls, all tossed in a light vinaigrette.

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Prep Time 20 minutes mins

Course Appetizer, Side Dish

Servings 8

Ingredients

  

1x2x3x

• 4 cups Japanese Udon Noodles
• 1 cup chopped deli turkey slices
• 1 cup diced bell peppers
• 1 cup thinly sliced red cabbage
• 1 cup fresh mozzarella not grated
• Dressing
• ½ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1.5 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 clove crushed garlic
• ½ teaspoon Italian seasoning
• salt and freshly ground black pepper to taste
• Optional: Pinch of Red pepper flakes

Instructions

 

• dd dry udon noodles to a large pot and boil according to package directions, rinse in cold water, drain and place in a large bowl
• Pasta Salad Dressing
• In a medium bowl, combine olive oil, red wine vinegar, maple syrup, Dijon mustard, garlic, Italian seasoning, salt, and whisk together until fully combined.
• Pour into the cooked pasta and toss until all of the pasta is coated
• Add the cheese, tomatoes, and chicken and stir together,
• Place in refrigerator until ready to eat. The longer you refrigerate the more flavors soak into the pasta.

Keyword pasta salad mozzarella, pasta salad mozzarella balls, pasta salad with mozarella balls, turkey pasta salad

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