1. Cook the pasta in a large pot of salted boiling water following package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
2. While the pasta cooks, prepare your mix-ins: dice the turkey, chop the bacon, cube the cheddar, halve the cherry tomatoes, chop the lettuce, and slice the green onions and pickles.
3. In a large mixing bowl, combine the cooled pasta with turkey, bacon, cheese, tomatoes, lettuce, pickles, and green onions. Toss gently to mix evenly.
4. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey (if using), smoked paprika, salt, and pepper until smooth. Taste and adjust seasoning—remember, a splash more vinegar or a pinch more salt can brighten the whole salad.
5. Pour the dressing over the pasta mixture and toss gently but thoroughly to coat all the ingredients. The dressing should cling to the pasta and mingle with the fresh veggies and meats.
6. Cover the salad and refrigerate for at least 30 minutes before serving. This resting time lets the flavors marry and the pasta soak up some of that tangy dressing.
7. Before serving, give it one last gentle toss and check the seasoning. Add a few extra cracks of black pepper if you like a bit of a kick.

I remember one Sunday when the salad sat on our farmhouse table, and the whole family gathered around, digging in with big smiles and plenty of second helpings. That’s the magic of recipes like this—simple ingredients, but they bring people close.