Cookin' Outdoors with Johnny Nix                                
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Layered Pasta Salad

Ingredients

1-1/2 cups uncooked vegetable rotini pasta

1-1/2 cups chopped romaine lettuce

1 cup shredded carrots (divided)

1 cup tomatoes, diced

½ cup green bell pepper, diced

1-1/2 cups baby spinach

½ medium purple onion, sliced thin

DRESSING:

1 cup vegetable oil

1/4 cup lemon juice

1 tablespoon Dijon mustard

1 tablespoon Ms. Dash garlic and herb seasoning

salt to taste

TOPPINGS:

¼ cup bacon bits

¼ cup chopped walnuts

¼ cup sliced black olives

½ cup croutons

¼ cup grated parmesan cheese

Directions

Cook pasta according to package directions; drain and rinse with cold water. Drizzle ¼ cup of prepared dressing over pasta; toss to coat.

Place the lettuce in a 2-1/2-qt. glass serving bowl; layer carrots, tomatoes, bell pepper, pasta, spinach, and remaining carrots. Top with above toppings, cover and refrigerate until ready to serve.  Toss salad with dressing just before serving.