Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook pasta according to directions, about 8 minutes, stirring occasionally. while pasta is cooking, chop tomato, peppers and onion into very small pieces. add olives and mix. drain rotini; rinse with cold water for about 3 minutes. mix pasta with tomato, peppers, onion and olives. refrigerate for about 1/2 an hour. add salad dressing; mix well. add parmesan cheese; mix well. serve immediately. if you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.

Target recipe: equipment: large skillet. in a large skillet over medium heat, cook bacon until crisp, about 5-8 minutes. remove and drain on a towel lined plate. place half of the drained bacon in a large bowl with cooked farfalle, cherry tomatoes, red onions, romaine, salt and pepper. set aside. in a medium bowl, whisk to combine buttermilk, sour cream, lemon juice, dijon mustard, granulated garlic, granulated onion, cayenne and salt to taste. pour dressing over pasta salad and toss to combine. serve topped with remaining bacon and a sprinkle of chopped parsley.