Ingredients30 m servings 678 cals
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain.
- Combine cooled pasta, tomatoes, cucumber, green bell pepper, red onion, and black olives in a large bowl.
- Pour Italian-style salad dressing over the pasta mixture; toss to coat.
- Sprinkle bacon bits and cranberries over the salad to serve.
Per Serving: 678 calories; 23.4 g fat; 96.6 g carbohydrates; 21.3 g protein; 14 mg cholesterol; 1548 mg sodium. Full nutrition
ReviewsRead all reviews 12
Delicious and fresh tasting....I actually dumped the bacon bits and cranberries in while chopping the veggies not realizing they were to be added at serving time and they taste great! So far I h...
I omitted the cranberries and added tiny cubes of mozzarella and substituted the bacon for sliced, hard, quartered slices of salami. Wonderful results. Thank you for sharing your recipe. Mang...
This looked like a good and easy one for a hot summer day when you don't want to have the oven going. I did cut up some mild chedder cheese and addded it to the mix. My husband, who does not n...
Excellent salad!! I made exactly as directed using real bacon bits, and Olive Garden's Lite creamy Italian dressing found in my grocery store (1/2 a bottle was plenty) My family raved. We reall...
I really liked this. Used whole wheat pasta and ditched the olives. Also used cut up bacon instead of bits. Great flavor. Perfect for a summer day/night.
Great recipe! I've never added cranberries to a pasta salad before but I really liked the sweetness with the sharp provolone. I added chickpeas for extra protein. I will definitely make this aga...
Great tasting, pretty and easy! Top three recipe necessities for me. Always looking to reduce calories, I kept recipe as is but doubled the veggies. For Christmas touch I used Christmas shaped ...