Grilled Pesto Turkey Breast with Summer Veggie Pasta Salad

Bring a large pot of salted water to a boil. Once boiling, add the penne and cook according to package instructions. When the penne has finished cooking, drain well and set aside to cool.

Preheat your grill to 350 F. Brush the turkey breast all over with 1 tbsp of olive oil and sprinkle both sides evenly with ¼ tsp sea salt, ¼ tsp black pepper and garlic powder. Place turkey breast on the grill and cook 7-9 minutes per side, or until the internal temperature reaches 165F. During the last minute of cooking, brush both sides of the turkey breast with 1-2 tbsp of pesto, until evenly coated. Remove from the heat and set aside to rest.

While the turkey is cooking, prepare the veggies. Slice the zucchini in half lengthwise and cut into 1/2 “ half moons. Dice the red bell pepper and red onion. Slice the cherry tomatoes in half. Add all of the veggies to a large mixing bowl, along with the cooled penne.

Whisk the remaining olive oil and pesto together. Add the lemon juice and remaining salt and pepper. Drizzle the dressing over the pasta and veggies, toss well to combine.

Slice the turkey breast into 1” cubes. Add to the bowl with the pasta salad and gently toss to combine. Let cool in the fridge for 1 hour before serving. Enjoy!