Ingredients
- 2 cups rotini pasta
- 1 cup cooked turkey breast, diced
- 6 slices of bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1/2 cup cheddar cheese, shredded
- 1/4 cup red onion, finely chopped
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Feel free to substitute turkey with chicken if you prefer, or add a little avocado for extra creaminess. As my abuela always said, “Let your senses guide you!”
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Drain the pasta and rinse under cold water to cool it down quickly. This step reminds me of cooling off during summer cookouts back in Asheville!
- In a large mixing bowl, combine the cooked pasta, turkey, bacon, cherry tomatoes, cheddar cheese, and red onion.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
- Pour the dressing over the pasta mixture and toss gently until everything is well coated. A trick my mom taught me is to use a wooden spoon to avoid breaking the pasta.
- Garnish with fresh parsley before serving for that pop of color and freshness that brings the dish to life.
Refrigerate for at least 30 minutes before serving if you prefer it chilled, or enjoy it right away as a warm comfort dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International