Turkey and Kiwifruit Pasta Salad

Bring a large pot of salted water to a boil and cook the spiral noodles according to package directions until al dente, then drain and rinse with cold water to cool completely.

While the noodles cook, whisk together the wine vinegar, olive oil, Dijon mustard, basil, and minced garlic in a small bowl until the dressing is emulsified and smooth.

Bring a separate pot of water to a boil and blanch the broccoli flowerets for 3–4 minutes until tender-crisp, then drain and cool in ice water before draining again.

Peel the kiwifruit and cut into thin slices or bite-sized chunks, being careful to collect any juices for the dressing.

Transfer the cooled noodles to a large mixing bowl and add the blanched broccoli, sliced crookneck squash, kiwifruit, slivered turkey breast, red pepper strips, and sliced green onions.

Pour the prepared dressing over the salad ingredients and toss gently but thoroughly until all components are evenly coated, taking care not to break the kiwifruit pieces.

Sprinkle the grated Parmesan cheese over the salad and fold gently to distribute evenly throughout, then adjust seasoning with additional salt and pepper as needed.

Let the salad rest in the refrigerator for at least 15 minutes before serving to allow the flavors to meld, or serve immediately at room temperature if preferred.