Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Turkey, pea and basil pasta salad
Turkey and peas with pasta and a fresh basil dressing.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Photograph the finished bowls
- Time
- About 30 min
- estimated
- Serves
- 2
- see below
- Energy
- 475 kcal
- per serving
- Protein
- 41 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk. Check the labels on packaged ingredients:
- orzo. Most dry pasta is just wheat and water, but some contains egg; check the packet.
Cooking steps
Cook the orzo in boiling water, following the packet, adding the peas for the last 2 minutes.
Drain, rinse briefly under cold water to stop the cooking and leave to cool. If you are not eating it within the hour, refrigerate it.
Blend or finely chop the basil with the oil, then stir it into the yoghurt.
Toss the pasta and peas with the dressing, turkey and cucumber.
The useful detail
Dress the salad shortly before eating so the pasta does not absorb it all. Left overnight, dressed pasta drinks the sauce and needs another spoonful to taste of anything.
Make it work for you
One serving is A bowl, half the salad. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cooked chicken instead of turkey
A little richer and more tender.
Per serving: about 15 kcal more, about 1 g more protein, about 1 g more fat.
2% Greek yoghurt
Thicker; loosen it with a spoonful of water.
Per serving: about 5 kcal more, about 2 g more protein, about the same fat.
Shop-bought pesto instead of the basil dressing
Quicker, and much richer in oil and salt. Nutrition is not recalculated, and pesto usually contains cheese and nuts.
Allergens: Usually adds milk and tree nuts.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A cold pasta lunch. The dressing is yoghurt and fresh basil rather than pesto, which is where most of the difference in fat lies.
| Energy | 475 kcal |
|---|---|
| Protein | 41 g |
| Fat | 8 g |
| of which saturates | 2 g |
| Carbohydrate | 58 g |
| of which sugars | 8 g |
| Fibre | 5 g |
| Sodium | 190 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| orzo | 120 g | FDC 169736Pasta, dry, enrichedFoodData Central records dry pasta as one entry rather than by shape. Orzo is the same durum wheat pasta, cut small. | 445 kcal | 15.6 g |
| frozen peas | 120 g | FDC 170016Peas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program) | 92 kcal | 6.3 g |
| fresh basil | 10 g | FDC 172232Basil, fresh | 2 kcal | 0.3 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| plain yoghurt | 80 g | FDC 170886Yogurt, plain, low fat | 50 kcal | 4.2 g |
| cooked turkey | 180 g | FDC 171496Turkey, whole, breast, meat only, cooked, roasted | 265 kcal | 54.2 g |
| cucumber | 100 g | FDC 168409Cucumber, with peel, raw | 15 kcal | 0.7 g |
| Whole recipe | Divided by 2 | 950 kcal | 81.3 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Keeps, covered, for up to 2 days. Cooked pasta and cooked turkey both keep 3 to 4 days, but the salad is best on the first day.
- Reheating
- Eaten cold.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Chicken Waldorf-style rye sandwiches
Chicken, apple and celery on rye with a yoghurt dressing.
About 15 min · 440 kcal · 38 g protein per serving