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🍝 Mediterranean Pasta Salad with Turkey Strips and Tomato Pesto

678 kcal · 30 min · 4 servings

Ingredients

• Zucchini 1 pc
• Vine tomatoes 4 pc
• Thyme, fresh 5 g
• Garlic cloves 1 pc
• Basil, fresh 25 g
• Turkey breast fillet 300 g
• Salt pinch
• Olive oil 1 tbsp
• Pepper, black ground pinch
• Sugar pinch
• Macaroni 500 g
• Tomato paste 70 g
• Oil 1 tbsp
• Balsamic vinegar, light 4 tsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan mode.
2. 2. Wash the zucchini thoroughly.
3. 3. Cut the zucchini into slices about half a centimeter thick.
4. 4. Wash the tomatoes.
5. 5. Halve the tomatoes and remove the hard stem.
6. 6. Cut two-thirds of the tomatoes into wedges about half a centimeter thick.
7. 7. Rinse the thyme.
8. 8. Pat the thyme dry.
9. 9. Strip the thyme leaves from the stems.
10. 10. Finely chop the thyme leaves.
11. 11. Peel the garlic.
12. 12. Roughly chop the garlic.
13. 13. Wash the basil.
14. 14. Shake the basil dry.
15. 15. Pluck the basil leaves from the stems.
16. 16. Cut the basil leaves into thin strips.
17. 17. Rinse the turkey meat.
18. 18. Pat the turkey meat dry.
19. 19. Season the turkey meat with salt.
20. 20. Place the zucchini slices in a bowl.
21. 21. Add the tomato wedges to the bowl.
22. 22. Add the chopped thyme to the bowl.
23. 23. Add one tablespoon of olive oil to the bowl.
24. 24. Season the vegetable mixture with salt.
25. 25. Season the vegetable mixture with pepper.
26. 26. Add a pinch of sugar to the bowl.
27. 27. Mix all ingredients in the bowl thoroughly.
28. 28. Spread the vegetable mixture evenly on a baking tray.
29. 29. Place the baking tray in the oven.
30. 30. Roast the vegetables for about 18 to 20 minutes.
31. 31. Remove the baking tray from the oven.
32. 32. Keep the used bowl for later.
33. 33. Place about five liters of water in a large pot.
34. 34. Salt the water in the pot.
35. 35. Bring the salted water to a boil.
36. 36. Heat one tablespoon of oil in a pan.
37. 37. Fry the turkey meat in the pan for about three minutes until golden brown.
38. 38. Season the fried turkey meat with pepper.
39. 39. Wrap the turkey meat in aluminum foil.
40. 40. Place the wrapped turkey meat on the baking tray with the vegetables.
41. 41. Place the baking tray back in the oven.
42. 42. Cook the meat and vegetables for about 10 minutes.
43. 43. Add the macaroni to the boiling salted water.
44. 44. Cook the macaroni for about 10 minutes until al dente.
45. 45. Heat a separate pan over medium heat.
46. 46. Add the garlic to the hot pan.
47. 47. Add the tomato paste to the pan.
48. 48. Sauté the garlic and tomato paste for about one minute.
49. 49. Add balsamic vinegar to the pan.
50. 50. Sauté the mixture for about one minute over low heat.
51. 51. Place the tomato paste in a tall container.
52. 52. Add the remaining tomato halves to the container.
53. 53. Blend the tomatoes finely using an immersion blender.
54. 54. Season the pesto with salt.
55. 55. Season the pesto with pepper.
56. 56. Remove the vegetables from the oven.
57. 57. Remove the turkey meat from the oven.
58. 58. Drain the macaroni in a colander.
59. 59. Place the drained macaroni in a bowl.
60. 60. Add the oven vegetables to the bowl with the macaroni.
61. 61. Add the tomato pesto to the bowl.
62. 62. Add the cut basil leaves to the bowl.
63. 63. Mix all ingredients for the salad thoroughly.
64. 64. Slice the turkey meat into thin strips.
65. 65. Place the turkey strips on plates.
66. 66. Place the pasta salad next to the turkey strips.
67. 67. Serve the salad.

Nutrition per serving

• kcal: 678
• Protein: 37 g · Fett/Fat: 20 g · Carbs: 85 g