High Protein Mediterranean Pesto Pasta Salad

Ingredients

• 0.5 onion (chopped for roasting)
• 0.5 courgette (chopped for roasting)
• 1 red pepper (chopped for roasting)
• 100 g turkey breast steak (seasoned generously)
• 60 g pasta (raw weight)
• 20 g green pesto
• 1 lemon juice (juice of 1 lemon, divided)
• oil spray (for roasting and cooking turkey)
• salt and pepper (to taste)

Steps

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Chop the onion, courgette, and red pepper into bite-sized pieces.

3. 3

   Place the vegetables on a roasting tray and spritz with oil spray. Season with salt, pepper, and a little bit of lemon juice.

4. 4

   Toss the vegetables to coat and roast in the oven for 30 to 40 minutes until nicely roasted.

5. 5

   While the vegetables roast, boil the pasta in salted water according to package instructions until al dente. Reserve a splash of pasta water before draining.

6. 6

   Season the turkey breast steak generously with salt and pepper.

7. 7

   Cook the turkey breast either in a pan with oil spray or in the air fryer until cooked through and golden.

8. 8

   Once cooked, slice the turkey into bite-sized pieces.

9. 9

   In a large bowl, combine the roasted vegetables, cooked turkey, and cooked pasta.

10. 10

    Add the green pesto and the remaining lemon juice. If the salad seems too dry, add a small splash of the reserved pasta water to loosen the sauce.

11. 11

    Toss everything together until well combined and serve.

Notes

The author suggests using a lot of lemon juice for extra zing. This recipe is designed for volume eating while maintaining a high protein profile.

Nutrition per serving

• main
• pasta salad
• high-protein
• low-fat
• weight loss
• meal prep
• roasted vegetables