A Cool Fusilli Pasta Salad (with optional turkey!)
I was tired of making pasta with red sauce and wanted something cool for dinner instead of hot since it’s July—but I still wanted to use up my fusilli noodles. So this masterpiece was created! Honestly, I’m always amazed at how good things taste when I just start mixing what sounds good in the moment.
We originally used half the amount of peperoncini because my kids don’t love the heat from those peppers. But we loved them so much that we doubled it and just told the kids to scoop around them. Worked like a charm.
Ingredients & Brands We Love:
- Jovial Brown Rice Fusilli Pasta
Makes the best gluten-free pasta! We buy ours from Walmart.
Ingredients: Organic brown rice, water - Jeff’s Garden Whole Golden Greek Peperoncini
Our favorite peperoncini—zesty, not too spicy, and super clean. Cheapest at Azure Standard or on Amazon.
Ingredients: Organic Greek Peperoncini, water, organic distilled vinegar, sea salt, organic garlic, turmeric, organic olive oil - Dietz & Watson Organic Roasted Turkey Breast (Found at Costco)
My husband and kids love this one—great flavor, and no weird additives. Cut into squares and toss into the salad.
Ingredients: Organic turkey breast, water, organic vinegar, sea salt - Pearls Olives – Simply Olives
I finally found olives at Walmart that don’t have junk in them 🙌
Ingredients: Olives, water, sea salt
Golden Pepper & Herb Fusilli Salad
This cool and colorful pasta salad is packed with nourishing, real-food ingredients that leave you feeling full and energized—without the heaviness of a hot dish. Brown rice fusilli gives you a gluten-free base with a satisfying bite. Chickpeas add plant-based protein and fiber, helping with blood sugar balance and satiety. Peperoncini bring gut-friendly vinegar and a tangy kick, while cucumbers and tomatoes offer hydrating antioxidants. Olives provide healthy fats and flavor, and the homemade Italian dressing keeps everything clean and delicious. Add in organic turkey breast for a protein boost if you’d like—and don’t forget the fresh basil, which offers natural anti-inflammatory properties and a touch of summery flavor.
Ingredients
Salad:
- 4–5 cups uncooked fusilli pasta noodles makes about 8 cups. We prefer the organic brown rice pasta from Jovial—cheapest at Walmart!
- 1 cucumber chopped
- 1/2 cup peperoncini sliced, We love Jeff’s Garden Whole Golden Greek Peperoncini—best price at Azure Standard or Amazon
- 1 tomato chopped
- 1 cup olives sliced or left whole
- 1 1/2 cups cooked chickpeas Canned works, but we LOVE using our home-cooked chickpeas—see how we cook them in the link in the notes!
- Basil leaves for garnish
- Salt and pepper to taste
- Optional: 8 slices of organic turkey breast cut into squares, My husband and kids are obsessed with the Dietz & Watson Organic Roasted Turkey Breast from Costco
Dressing:
- 3/4 cup avocado oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp Italian seasoning
- 2 tsp apple cider vinegar
- 3 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Boil water and cook the fusilli pasta according to the package instructions.
- Once cooked, drain and rinse the pasta with cold water to cool it down.
- While the pasta cooks, make the dressing: Add all dressing ingredients to an 8 oz glass jar. Shake well and set aside.
- Chop the cucumber, tomato, olives (if not leaving whole), and optional turkey.
- Drain and rinse the chickpeas (if using canned).
- In a large bowl, combine the cooled pasta, chopped veggies, chickpeas, and optional turkey.
- Pour in the dressing, toss everything together, and season with salt and pepper to taste.
- Top with fresh basil leaves and serve!
Notes
This one is a hit every time—fresh, tangy, full of texture, and the chickpeas make it hearty enough to stand alone as a meal. Perfect for hot summer nights, make-ahead lunches, or when you’re just feeling done with red sauce.
Let me know if you try it!
Also, here is our method of cooking chickpeas in the instant pot that we love!
