For even more flavour, marinate your turkey breast before you roast it! Combine 2 tsp balsamic vinegar, 1 tbsp olive oil, 1 clove minced garlic, ½ tsp dried basil and ¼ tsp sea salt. Place the turkey breast in a bowl or container and pour the marinade over top. Let marinate for at least 1 hour; cook as directed in the recipe.
- Preheat oven to 350F. Place turkey breast onto a baking sheet. Drizzle with a bit of olive oil and season with ¼ tsp sea salt. Place the turkey breast in the oven and roast for about 40 minutes, or until a meat thermometer reads 165F. Once cooked, place the turkey breast onto a plate to cool.
- While the turkey breast roasts, bring a large pot of water to a boil; once fully boiling, season with a pinch of sea salt and add the pasta to the water. Stir the pasta and turn the heat down to medium. Boil the pasta for 10 minutes, until soft. Once cooked, drain the pasta and rinse well under cold water; set aside.
- While the turkey breast cools, halve the cherry tomatoes and finely chop the red onion. Add these ingredients to a large mixing bowl along with the chopped basil, cubed avocado and bocconcini pearls. Use a spoon to mix well.
- When the turkey breast has cooled, use two forks to gently shred the meat. Add the turkey to the mixing bowl along with the pasta. Pour the balsamic vinegar and olive oil over the salad ingredients and add the lemon zest and remaining ¾ tsp sea salt. Use a spoon to mix well. Place salad in the fridge to chill for 30 minutes before serving.