Rotelle Pasta Salad

A garden of vegetables with turkey and chunks crunchy bacon bits topped with Cheddar cheese.


5 servings


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
1/4 teaspoon black pepper
1/2 green bell pepper, chopped
3 ounces turkey breast, cut into bite size pieces
1 cup shredded Cheddar cheese


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.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Cook the frozen vegetables in the microwave approximately 4 to 6 minutes, making sure they stay crisp; drain.

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.

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