• 1 pound whole-wheat spaghetti
  • 3 to 4 cups leftover Turkey Bolognese
  • 1/2 cup Parmigiano-Reggiano cheese
For the salad
  • 1/4 cup red wine vinegar
  • 1 to 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/2 cup EVOO (extra-virgin olive oil) to drizzle
  • Salt and pepper
  • 4 cups mixed baby salad greens
  • 1 pint cherry tomatoes
  • 1/2 English cucumber, sliced into half moons
  • 5 radishes, sliced


Serves: 4 servings


Bring a large pot of water to boil. Salt the water then drop in the pasta and cook until al dente. Drain and reserve.

In a high-sided skillet over medium heat, bring the leftover Bolognese sauce to a bubble. Add in the cooked pasta and toss thoroughly. Transfer to a large serving bowl and top with the grated cheese.

While the sauce is heating up, whisk together the vinegar, mustard, honey and EVOO in a large salad bowl until combined. Season with salt and pepper to taste. Mix in the baby greens, cherry tomatoes, cucumber and radishes. Serve alongside the pasta.