Ingredients:

  • 16 oz rotini pasta
  • 1 tbsp sea salt
  • 8 oz smoked turkey, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup green bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 6 oz provolone cheese, cubed
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 2 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Bring a large pot of water with 1 tbsp sea salt to a rolling boil.
  2. Add the rotini pasta and cook until al dente according to package directions.
  3. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process and remove excess starch.
  4. In a mason jar or small bowl, combine the olive oil, apple cider vinegar, lemon juice, garlic powder, oregano, salt, and black pepper.
  5. Whisk vigorously or shake the jar until the dressing is emulsified.
  6. Transfer the cooled pasta to an extra-large mixing bowl.
  7. Add the diced smoked turkey, halved cherry tomatoes, diced green bell pepper, diced red onion, sliced black olives, and cubed provolone cheese.
  8. Pour the dressing over the mixture and toss gently with a large spoon until all ingredients are evenly coated.
  9. Fold in the chopped fresh parsley.
  10. Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld.