LMF – Summer Pasta Salad

Yields 4 servings

Salad:
12oz. gluten free penne
1 cup cherry tomatoes
1 medium zuchinni
1 medium broccoli crown
1/2 medium red onion
1 bell pepper
1/2 bunch parsley
6 oz. diced turkey breast
Vinaigrette
1/2 cup olive oil
1/2 cup red wine vinegar
1 tbls Dijon mustard
1 tsp Italian seasoning
1 tsp minced garlic
dash of salt
pepper to taste

Instructions:
Bring a large pot of lightly salted water to boil.  Add the pasta and boil for 5-7 minutes or until tender.  Drain in a colander.  Meanwhile, prepare the vegetables (zucchini, broccoli, tomato, onion, parsley and red pepper) and cut into bite sized pieces.  While the pasta is cooling, prepare the vinaigrette in a small bowl by whisking together all the ingredients.  Combine the cooked pasta (cooled), chopped vegetables, turkey and vinaigrette.  Stir and mix well .  Serve immediately or refrigerate until ready to eat.