Rotelle Pasta Salad

Rotelle Pasta Salad

8
WENDYFLETCHER 0

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

40 m servings 627 cals
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Original recipe yields 5 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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

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 tosse...

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 ...

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!

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'...

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 ...

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 ...