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Rotelle Pasta Salad

Rotelle Pasta Salad

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
WENDYFLETCHER

WENDYFLETCHER

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 627 kcal
  • 31%
  • Fat:
  • 38 g
  • 58%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 1802 mg
  • 72%

Based on a 2,000 calorie diet

Directions

  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. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Cook the frozen vegetables in the microwave approximately 4 to 6 minutes, making sure they stay crisp; drain.
  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.
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Reviews

Dettie
12

Dettie

10/6/2007

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. i also used grated parmesan cheese instead of cheddar. i thought about making my own italian dressing but decided to use paul newman's family recipe instead. i also used hormel's real bacon instead of making my own bacon bits.

ANDREAWA1
11

ANDREAWA1

11/2/2006

A bit too salty but otherwise good. I'd cut the salt to 1-1/2 teaspoon

beth
10

beth

6/4/2007

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 flavor to the Italian dressing. The longest part of the whole thing was cooking the bacon, which gives you an idea how quick this throws together. The only thing I might've changed would be to season my turkey a little more as it was cooking, or maybe cut it in to even smaller pieces before putting it in the salad to soak up more flavor. This recipe will definitely get pulled out again when the unused frozen veggies and leftovers start to add up!

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