Cold Fusilli with Spinach and Sun-Dried Tomatoes

Late August still has some sunny days left, which calls for refreshing dishes combining the flavors of summer – like this cold pasta dish which makes a wonderful light lunch or dinner on a hot Summer’s day. It also is a great side dish for a barbecue, and perfect to bring along to a picknick or summer party. –

You can easily make this dish vegetarian – just skip the turkey and use 2 tablespoons of sherry instead of the meat jus for the dressing.



  • 2 tablespoons of olive oil
  • 125 grams of turkey schnitzel, cut into medium-sized cubes
  • Freshly ground pepper, salt
  • 75 ml of dry sherry
  • 250 gram of fusilli
  • 10 to 12 sun-dried tomatoes, cut into (not too fine) strips
  • 10 to 12 cherry tomatoes, quartered
  • ca. 100 grams of baby leaf spinach, roughly chopped
  • 100 grams of Greek goat cheese, chopped
  • 75 ml of olive oil
  • 75 ml of white balsamic vinegar
  • 2 tablespoons of Italian herb mix


  1. Heat up the olive oil in a non-stick frying pan over medium heat.
  2. Add the turkey, season with freshly ground pepper and salt and fry for 4 to 5 minutes from all sides. Then deglaze with the sherry. Cover and let simmer for 8 to 10 minutes.
  3. Separate the turkey from the jus (meat juice) and set both aside. Let cool down completely.
  4. In the meantime, boil the fusilli according to instruction until al dente. Prepare a large boil with ice water no the side. When the fusilli have finished cooking, strain and immediately transfer into the ice water. Carefully stir until all of the ice has melted, then strain again. Should the fusilli not have cooled down completely by then, wash under cold water until completely cooled down. Set aside to let drip off well.
  5. Tip the (cooled down) turkey, fusilli, sun-dried tomatoes, cherry tomatoes, spinach, and goat cheese into a large bowl and mix carefully.
  6. Prepare a dressing from the jus of the turkey, the olive oil, white balsamic vinegar and Italian herbs. Season with more freshly ground pepper and salt.
  7. I recommend to keep the dressing separate and add it to the pasta dish only just before serving, or otherwise the ingredients will become soggy. – Enjoy!

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