Print

Easy Turkey and Veggie Pinwheel Pasta Salad

turkey and veggie pinwheel pasta salad - featured image
Print Recipe

A fun and flavorful pasta salad featuring turkey, cheese, and spinach rolled into pinwheels, mixed with rotini, fresh veggies, and a creamy ranch dressing. Perfect for meal prep, potlucks, or a quick and impressive lunch.

Ingredients

Scale
  • 8 ounces rotini pasta (or any short pasta like fusilli or farfalle)
  • 6 slices deli turkey breast (oven-roasted preferred)
  • 2 large flour tortillas (burrito size)
  • 1 cup shredded cheddar cheese (sharp cheddar recommended)
  • 1 cup fresh spinach leaves (packed, baby spinach)
  • 1 cup cherry tomatoes, halved
  • 1/2 English cucumber, diced
  • 1/2 red bell pepper, diced
  • 1/2 cup ranch dressing
  • 1/4 cup plain Greek yogurt (full-fat or 2%)
  • 1/2 teaspoon salt (plus more for pasta water)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon garlic powder (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 8 ounces of rotini and cook according to package directions until al dente (usually 8-10 minutes). Drain in a colander and rinse with cold water to stop the cooking process. Shake off excess water and set aside to cool completely.
  2. Make the dressing: In a small bowl, whisk together 1/2 cup ranch dressing and 1/4 cup Greek yogurt until smooth. Add 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Stir to combine. Taste and adjust seasoning. Set aside in the fridge.
  3. Prepare the pinwheels: Lay two large flour tortillas flat on a clean cutting board. Spread a thin layer of the dressing mixture over each tortilla, leaving a 1-inch border around the edges. Layer 3 slices of turkey on each tortilla, overlapping slightly. Sprinkle 1/2 cup of shredded cheddar evenly over the turkey on each tortilla. Top with a handful of fresh spinach leaves, pressing them down gently.
  4. Roll the pinwheels: Starting from one edge, roll each tortilla tightly into a log. Use your fingers to keep the filling tucked in as you roll. Wrap each log tightly in plastic wrap, twisting the ends to seal. Refrigerate for at least 30 minutes (or up to 4 hours).
  5. Slice the pinwheels: After chilling, unwrap the tortilla logs and place them on a cutting board. Using a sharp chef’s knife, slice each log into 1/2-inch thick rounds. You should get about 8-10 pinwheels per tortilla. If the edges look ragged, trim the very ends off first.
  6. Combine everything: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, and diced red bell pepper. Add the pinwheels gently—you want them to stay intact as much as possible. Pour the remaining dressing over the top and fold everything together with a rubber spatula until evenly coated.
  7. Chill before serving: Cover the bowl with plastic wrap and refrigerate for at least 20 minutes before serving. This lets the flavors meld and the pasta absorb some of the dressing.

Notes

Chill the pinwheels for at least 30 minutes before slicing to ensure clean cuts. Use a serrated knife for easier slicing. The salad tastes even better the next day. For a gluten-free version, use gluten-free pasta and corn tortillas. For dairy-free, use vegan cheese and dairy-free ranch.

Nutrition

Keywords: turkey pinwheel pasta salad, easy pasta salad, turkey and veggie pasta salad, pinwheel pasta salad, cold pasta salad, meal prep pasta salad

Find it online: https://platebelle.com/easy-turkey-and-veggie-pinwheel-pasta-salad/