In a small saucepan, place the sliced carrots, peas, and pearl onions. Add enough water to just cover the bottom of the pan. Heat over medium heat until the water is simmering. Reduce the temperature to low and simmer the veggies for 8-10 minutes or until they are tender.
In a large saucepan, bring 1 quart of water to a boil over high heat. Reduce the heat to medium and add the pasta. Cook uncovered for 6-8 minutes, adjusting the heat as needed. The pasta is done when you can stick a fork through it. Don't over cook!
Pour the pasta into a strainer to remove the water, rinse the pasta under running water, and then pour the pasta into a large mixing bowl. Once the veggies have simmered, strain them of the liquid and add them to the pasta.
To assemble the salad, add the vinegar, mustard, paprika, garlic powder, and salt to the pasta and stir to combine. Add the venison and bacon crumbles. Stir to combine. Lastly, add the mayo and stir until everything is well coated with the mayo.
Enjoy as a main meal or as a delicious side! Store in the refrigerator in an airtight container for up to 4 days or freeze in an airtight container for later.