Published Mar 21st
Prep 20m Cook 20m Additional - Ready In 40m
Servings 5 servings Calories 626.8

This is a pasta salad that’s not just a salad, it’s a meal!

Recipe Ingredients

  • 1 (8 ounce) package rotelle pasta
  • 6 slices bacon
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 cup Italian-style salad dressing
  • 1 teaspoon yellow mustard
  • 1 tablespoon seasoning salt
  • ¼ teaspoon black pepper
  • ½ green bell pepper, chopped
  • 3 ounces turkey breast, cut into bite size pieces
  • 1 cup shredded Cheddar cheese

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add rotelle pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. 3 Cook the frozen vegetables in the microwave approximately 4 to 6 minutes, making sure they stay crisp; drain.
  4. 4 In a large bowl mix together Italian dressing, mustard, seasoning salt, and pepper. Add pasta, mixed vegetables, bell pepper, turkey, 1/2 of the bacon and 1/2 of the cheese; mix well. Sprinkle remainder of cheese and bacon on the top. Cover and chill thoroughly before serving.

Nutrition Facts

  • Calories 626.8
  • Carbohydrate 51.5 g
  • Cholesterol 58.3 mg
  • Fat 38 g
  • Fiber 5.4 g
  • Protein 22.9 g
  • Saturated Fat 12.3 g
  • Sodium 1801.6 mg
  • Sugar 5.8 g


  1. This was perfect. The Italian dressing and dash of yellow mustard make this pasta salad summery and light. I didn't have everything on hand so created my own variation - I threw a little ground beef and cooked them with sliced red peppers and used fresh bacon and shredded cheddar cheese.
  2. As written three stars. The taste combo of Italian dressing and bacon didn't work for me. I added sliced green onion celery sliced baby carrots chopped red pepper and sliced ripe olives I had frozen corn and peas on hand so that is what I used. I did like the addition of the frozen veggies. - Read more ...
  3. Very good. I heeded previous reviewer's advice and cut the seasoning salt down to 1 tsp. I used red and green pepper and tri-color fusilli to make it really colorful. It looked as good as it tasted!
  4. i've had pasta salads before and never really cared for them because i found them too oily and sour for my taste. i was tempted to make this recipe because it had vegetables in it which i found interesting. this recipe turned out to be really good. i used skinless chicken breast instead of turkey. - Read more ...
  5. I basically doubled this recipe as I had a pound of turkey that desperately needed to be cooked. It turned out great! It's a very flexible recipe (I used a red bell rather then green and tossed in some extra stray frozen veggies from half-empty bags) and the little bit of mustard adds a great - Read more ...
  6. A bit too salty but otherwise good. I'd cut the salt to 1-1/2 teaspoon
  7. this pasta salad was a huge hit on easter sunday. everyone enjoyed it and i got lots of compliments and it was so easy and quick to make!
  8. Delicious!! So many options! Thanks So Much. Easiest Pasta salad I have made and I have a few staples...! I used bow tie pasta and skipped the vegetables because I didn't have any. We hadn't been able to buy groceries for 3 weeks and my cupboards are bare so this recipe got us through the - Read more ...