Bacon and Vegetable Pasta Salad

    40 min

    This pasta salad is a meal in itself! You can pack it with any veg, cooked meat and cheese that you like.

    10 people made this

    Serves: 5 

    • 225g fusilli pasta
    • 6 slices bacon
    • 450g frozen mixed vegetables
    • 235ml vinaigrette salad dressing
    • 1 teaspoon mustard
    • 1 tablespoon seasoning salt
    • 1/4 teaspoon black pepper
    • 1/2 green pepper, chopped
    • 85g cooked turkey breast, cut into bite size pieces
    • 120g grated Cheddar cheese

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Place bacon in a large, deep frying pan or cook under the grill. Chop and set aside.
    3. Cook the frozen vegetables in the microwave for approximately 4 minutes, making sure they stay crisp; drain.
    4. In a large bowl mix together salad dressing, mustard, seasoning salt and pepper. Add pasta, mixed vegetables, 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 in English (8)


    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.  -  06 Oct 2007  (Review from Allrecipes US | Canada)


    A bit too salty but otherwise good. I'd cut the salt to 1-1/2 teaspoon  -  02 Nov 2006  (Review from Allrecipes US | Canada)


    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!  -  04 Jun 2007  (Review from Allrecipes US | Canada)