1Cook frozen vegetables with pasta as directed on bag until vegetables are crisp-tender; place in large bowl. Cool in refrigerator 15 minutes.
2Stir cabbage, turkey, carrot and onion into vegetables with pasta mixture. Pour dressing over salad; toss gently to combine. Cover; refrigerate at least 1 hour to blend flavors. Serve on lettuce-lined plates; garnish with lime slices and parsley.