Mediterranean Turkey Pasta Salad

Mediterranean Turkey Pasta Salad

Butterball(R) 0

"A great use for leftover turkey any time of the year. Combine turkey with cooked pasta, olives, tomatoes and feta cheese. Then toss in an easy-to-make dressing. Serve chilled or at room temperature."

Ingredients 30 m {{adjustedServings}} servings 767 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 767 kcal
  • 38%
  • Fat:
  • 65.3 g
  • 100%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1270 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Whisk olive oil, vinegar, garlic and oregano until well blended; set aside.
  2. Combine remaining ingredients in large salad bowl. Gently toss with dressing. Refrigerate or serve at room temperature.
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Reviews 15

  1. 16 Ratings

Deb C

This made a tasty and healthy salad but way too much dressing for us. I recommend making half. This will be on the menu for leftover Thanksgiving turkey.


I really enjoyed this recipe. I don't remember ever having mixed salad greens with pasta before and it was very good. I used the turkey from a fully cooked breast ad it turned out quite nicely. I had some leftover Greek dressing that I made from this site and used that as my vinaigrette (since it had the garlic, oregano, Evoo and red wine vinegar already in it). It came together quite nicely and I will definitely be making this one again.


I've never tried a salad like this with pasta before and was pleasantly surprised. Although I didn't make the dressing because I was making only one serving and didn't want it to go to waste, I loved my bottled Olive Garden dressing on this. Yummy.