Pasta: Cook pasta according to package directions for one minute more than indicated for al dente. (i.e., if the box says that the rotini will be al dente after boiling 7 minutes, cook it for 8 minutes.) Do not overcook the pasta!Turkey: Cut turkey into ¼- to ½-inch cubes, depending upon your preference. Walnuts: Chop the walnuts by hand. This will give you some variety in chop-size, which is a good thing. [Optional] Heat a small, dry skillet over medium heat. Add the chopped nuts and stir or toss the nuts almost constantly until the color changes slightly and they begin to smell toasty. Remove from heat immediately. Mozzarella: Cut cheese into ¼- to ½-inch cubes, depending upon your preference. Celery:Cut celery into ¼-inch cubes.
To make the honey-citrus dressing, combine honey, orange zest, orange juice, kosher salt, and vegetable oil in a blender cup.Blitz until thoroughly blended.
Toss together the cooled, cooked pasta with cubed turkey, cubed cheese, grapes, toasted nuts, and cubed celery in a large bowl. Set aside.
Pour Citrus Dressing over pasta mixture and toss to coat everything. Refrigerate for at least one hour; preferably overnight.
Toss pasta salad again just before serving.Garnish with orange peel and sprigs of fresh mint.
Honey-Citrus Pasta Salad is best when it can marinate in the fridge for at least a few hours so that the flavors can mingle, meld, and marry. (It’s even better if it can sit overnight!)