Please consult the OU's guidelines for checking fruits and vegetables.

Turkey and Kiwi Pasta Salad
Turkey and Kiwi Pasta Salad Eileen Goltz | Meat
1 hour 40 minutes
20 minutes
8 servings

  • Fresh basil, broccoli, and scallions (green onions) tend to be infested with aphids, thrips, and other insects. Please see “Kashrut Instructions” below for instructions on checking these for insect infestation.
Ingredients
  • ½ cup water
  • 2½ Tablespoons olive oil
  • 2 Tablespoons Dijon mustard
  • 2 teaspoons basil
  • 1 large garlic clove, minced
  • 1 (8 oz.) package spiral noodles
  • 2 cups broccoli florets
  • 2 cups sliced crookneck squash
  • 3 kiwifruit
  • 1 lb. cooked turkey breast, cut into small cubes
  • 1 cup red pepper strips
  • ½ cup sliced green onions (scallions)
  • ⅓ cup toasted bread crumbs

Instructions
  1. In a small bowl combine vinegar, oil, mustard, basil, and garlic and mix well. Set aside.
  2. Cook noodles according to package directions. Add broccoli and squash last 30 seconds of cooking the noodles and drain well.
  3. Place the pasta in a large bowl and pour the dressing over noodles, toss to coat and allow to cool to room temperature.
  4. Peel and slice the kiwifruit. Add the turkey, red pepper, green onions, and kiwifruit to the pasta. Toss gently to combine.
  5. Sprinkle with bread crumbs to serve.

FRESH BROCCOLI:

DESCRIPTION: Broccoli is a green vegetable resembling a miniature tree. Its thick central stem divides into many smaller branches, which are crowned with tightly clustered green florets.

INFESTATION: Broccoli may be infested with a variety of insects, most prominently aphids and thrips. The aphids are green or white, but will often turn brown during the parboiling (partial cooking) that is done to prepare the vegetable for inspection (see Inspection, below). The thrips are usually black or gray.

Also present at times is the broccoli worm, a thin white or light greenish worm of about a half inch’s length. This worm, when present, is difficult to discern because it looks like one of the thin stems.

Our research has indicated that infestation levels of broccoli grown domestically (USA, Canada, but not Mexico) vary by season. During the winter months, (approximately November through March), infestation level is around 10%. Broccoli grown during this season should be inspected. During the summer months (the remaining seven months of the year), broccoli can be heavily infested, and inspection is often impractical. Broccoli from Mexico is infested throughout the year. It is primarily used for frozen broccoli products.

INSPECTION: When checking broccoli, a well-lit area should be chosen. This aids in discerning an insect from the floret pieces. It should be noted that cleaning infested broccoli is not feasible. The purpose of inspection is to determine if the broccoli is infested. Once infestation is detected, the floret portion of the head must be discarded. One cannot be certain that all insects will be discovered and removed. However, the stem portion may be separated, washed and consumed.

Fresh broccoli-stems:

Broccoli stems may be used after a thorough washing. No further checking is necessary.

Fresh broccoli (whole):

  1. It is virtually impossible to perform a comprehensive inspection on raw broccoli. Parboil the broccoli for ten seconds to soften the florets and stems. An additional benefit of parboiling is that aphids often turn from green to brown and the florets from light to dark lush green. The contrast of colors makes the insects more easily detectable after this process. Submerge in cold water immediately after parboiling to preserve the flavor and firmness of the vegetable.
  2. It is important to segregate each head individually when processing more than one head of broccoli. If a section of a broccoli head shows infestation, the entire head must be discarded.
  3. Inspect each floret section:
    1. Look carefully at the under part (i.e., the branched area) of each floret. It is important to check the Y-shaped crevice between the branches.
    2. Spread each floret head apart and look inside the floret from the top¬ down (i.e., through the green flower buds, into the branch area).
  4. If one OR two insects are found, special care should be taken in examining the remaining sections of that broccoli head. Should a total of three insects be found, either in a particular section or spread among different sections of the same broccoli head, the entire head should be discarded.

Alternative method:

  1. While parboiling the broccoli as described above, agitate the vegetable in the boiling water and bang it against the side of the pot several times.
  2. After removing the broccoli and submerging it in cold water, check a sampling of the parboiled water in a glass bowl over a light box.
  3. If insects appear in the water, each floret must be checked meticulously.
  4. If no insects appear in the water, the broccoli may be used after running a strong stream of water through the head from top to bottom and from bottom to top.

Beware: Insects like company. If even one insect is found, the entire head must be checked most scrupulously.

Please note: erudite displays should not include raw broccoli due to the impossibility of properly checking raw broccoli.

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.

SCALLIONS:

INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.

INSPECTION:

  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, scallion must be discarded.