Make buffalo chicken rotini pasta salad by combining 1/2 cup of mayonnaise, 1 cup of blue cheese dressing, 1/2 cup of buffalo wing sauce, 1 teaspoon of salt and 1/2 teaspoon of black pepper in a bowl and tossing it with a 16-ounce package of cooked rotini pasta, 1 pound of cooked chicken strips, 1/2 cup each of diced red and green bell peppers, and 1 cup of diced red onion. Refrigerate the salad for an hour before serving.
To make an Italian-style rotini pasta salad, add 1/2 chopped red onion, 1/2 chopped green bell pepper, 1/2 chopped red bell pepper, 1 chopped stalk of celery and 1 can of sliced black olives to a bowl with a 1-pound package of cooked tri-color rotini pasta. Toss the salad with 1 cup of Italian dressing and 1 seeded and chopped tomato. Top the salad with shredded Parmesan cheese and crumbled bacon.
Make rainbow rotini salad by cooking and draining a 16-ounce package of colored rotini and tossing the pasta with 2 chopped tomatoes, 1 chopped green bell pepper, 1 chopped onion, 1 chopped cucumber and 1 cup of fresh broccoli florets. Stir in 1 cup of fresh sliced mushrooms and 1 cup of pitted and sliced black olives, and toss everything with an 8-ounce bottle of Italian-style salad dressing.