Recipe: Turkey Pasta Salad


When you've got leftover turkey to play with, this ginormous pasta salad platter is an excellent solution which you could knock up to serve to guests. Layers of turkey, pasta, cheese, leaves and winter spices. Never will a salad go quite as quickly!


For The Turkey

  • 1 turkey leg
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp salt
  • 2 tbsp rapeseed oil

For The Pasta

  • 200 g orecchiette pasta
  • 1 chicken stock cube

For The Dressing

  • 2 oranges
  • 75 ml rapeseed oil
  • 2 tbsp white wine vinegar
  • 1 egg yolk

For The Salad

  • 60 g pecans
  • 100 g grapes (red or green or mixed)
  • 1 large handful radicchio
  • 1 large handful rocket leaves
  • 50 g soft goats cheese
  • 1 small bunch chives

Step 1

Only If Not Using Leftovers

Only do this if you're not using leftover turkey meat!! Preheat an oven to 170°C. Mix the oregano, paprika and salt together in a bowl with the 2 tablespoons of rapeseed oil, then use to rub all over the turkey leg, keeping the skin on. Place on a roasting tray, splash in a glass of water and cover with tin foil. Cook the leg in the oven for 90 minutes, before leaving to cool.

Step 2

Cook The Pasta

Boil a saucepan of water and whisk in the chicken stock cube. Add the pasta, stir once then reheat to a rolling boil. Cook the pasta for 9 minutes, then drain in a colander and scatter across a deep tray to allow it to cool quicker.

Step 3

Make The Dressing

Squeeze the juice from one orange into a jam jar and pour in the 75ml of rapeseed oil, white wine vinegar and add the egg yolk. Season with salt and pepper then shake to create a dressing. Pour the dressing over the pasta and mix in as it cools.

Step 4

Prepare The Salad

Wash and chop up the radicchio, halve or quarter the grapes depending on their size and roughly chop the pecans and rocket. Segment the second orange. Remove the turkey skin from the cooked and slightly cooled leg, then strip all of the meat off of the bones and pull into strips.

Step 5

Mix And Serve

Mix the turkey and all of the leaves, grapes, orange segments and pecans through the pasta once it has cooled and then transfer to a large serving platter. Crumble the goats cheese over the top and serve with a drizzle of the final dressing and an optional scattering of chopped chives. Serves 2 or 4 as a side.

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