Volleyball Salad (or the best Turkey and Egg Pasta Salad)

I am a pasta salad addict and this Turkey and Egg Pasta Salad is completely, 100% my jam.

I love pasta salads. No, really – I loooove pasta salads.  So of course, I have a go-to recipe that includes two of my favorite foods – turkey and eggs. I make it all year long, but it’s especially perfect for summer.

I can’t lay claim to the recipe myself – that goes to my mom, who is an excellent cook and taught me just about everything I know in the kitchen. She has been making this recipe for decades, ever since I was in high school and early on we dubbed it “Volleyball Salad.”

Goofball name, right? But, trust me, it all makes. When I was in high school, I was on the volleyball team and I requested this salad before nearly every game. It became a ritual of sorts, the salad morphed into “Volleyball Salad” and it has stayed that way for over 25 years and counting. (Ouch – was high school really 25+ years ago? Okay, let’s pretend I didn’t mention that.)

Volleyball Salad – or Best Turkey and Egg Pasta Salad – was served at my wedding rehearsal dinner, it’s been printed as a recipe card for the organization I work for (the Minnesota Turkey Growers Association), it’s part of the Iowa Turkey Federation‘s most recent turkey cookbook, and it’s featured in the recipe database of the National Turkey Federation. Not only is it awesomely delicious, but it feeds a crowd, too. Turkey, eggs and pasta … you can’t go wrong!

I made this salad over the weekend for a get-together with friends so I took a few photos and have included the recipe below.

Do you have a go-to pasta salad recipe you love to make? I’d love to hear from other pasta salad addicts! 🙂

Best Turkey & Egg Pasta Salad

SALAD DRESSING

• 1-1/2 cups light salad dressing (I use Miracle Whip Light)
• 1/4 cup lemon juice (freshly squeezed or from a bottle – whatever you have on hand)
• 1/4 cup sugar
• 1/4 – 1/2 teaspoon seasoned salt
• 1/4 teaspoon black pepper

In a small mixing bowl, beat all ingredients together until sugar is dissolved and mixture is smooth. Cover and refrigerate.

PASTA SALAD

• 16 ounces bow-tie pasta
• 1/2 cup frozen peas, cooked
• 2 cups cubed cooked turkey (if I don’t have leftover turkey on hand, I buy Jennie-O Turkey Store Extra Lean Oven-Roasted Turkey Breast)
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper
• 1 bunch green onions, finely chopped
• 3-4 large hard-cooked eggs, peeled and thinly sliced

Cook pasta according to directions on the box. Rinse with cold water and place in a large mixing bowl. Cook peas according to directions on the package. Rinse with cold water and add to drained pasta. Stir in turkey, celery, green peppers, green onions and eggs. Pour salad dressing over pasta and stir until moistened. Cover and chill in refrigerator for up to two hours prior to serving.