Ingredients

• 1 (12 ounce) package tri-colored spiral pasta
• 1 pound bacon
• 1 (10 ounce) bag baby spinach leaves
• 1/3 cup Italian-style dressing
• 2 green onions, chopped
• 1 (16 ounce) bottle creamy Italian-style salad dressing
• 3 Roma (plum) tomatoes, diced
• 1 (6 ounce) can sliced black olives

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook spiral pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes; drain.
2. Fry bacon in a skillet over medium heat until crisp, 5 to 10 minutes. Drain bacon on paper towels and crumble. Reserve about 2 tablespoons of bacon grease.
3. Wilt spinach in the skillet with reserved bacon grease over medium heat, 2 to 3 minutes.
4. Toss cooked pasta with 1/3 cup Italian-style dressing in a large bowl; stir bacon, spinach, and green onions into coated pasta.
5. Stir creamy Italian-style dressing, tomatoes, and olives into pasta mixture. Chill in refrigerator for at least 4 hours or overnight.