Turkey Bacon Ranch Pasta Salad
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · Turkey · high-protein
683 cal
38g protein
63g carbs
31g fat
per serving · estimated
Ingredients
- 5 oz rotini pasta
- 6 oz deli turkey breast, thick cut
- 4 slices bacon
- 1 1/2 oz shredded sharp cheddar
- 1/4 cup ranch dressing
- 3/4 cup cherry tomatoes
- 2 scallions
- 1/2 cup frozen peas
- 1 tsp each black pepper and garlic powder
Method (tap to check — screen stays awake)
- Boil the rotini in well-salted water 1 minute short of the package time, until it is chewy at the center, then drop the frozen peas into the pot for the last 30 seconds.
- Drain and rinse under cold water until the pasta is cool to the touch so it stops cooking and stops sticking.
- Cook the bacon in a skillet over medium 7 to 8 minutes, turning, until it is stiff and browned; drain on paper towels and crumble.
- Dice the turkey into half-inch cubes and halve the tomatoes.
- Toss the pasta with the ranch, garlic powder, and pepper until every piece is slick and coated.
- Fold in the turkey, cheddar, tomatoes, and scallions, then chill 30 minutes so the dressing sets and the flavors settle.
- Add the crumbled bacon just before serving so it stays crisp.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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