Spinach Pasta Salad

1 pkg Rainbow rotini pasta
1 envelope Italian dressing
1 tsp lemon juice
2 tbsp Parmesan cheese

Cook noodles until al dente. Mix Italian dressing according to directions, adding lemon juice and Parmesean. Shake well and stir into noodles, coating evenly. Refrigerate overnight.

Place pasta in a large bowl and add:

shredded carrots
diced cucumber
slivered red pepper
slivered yellow pepper
halved cherry or grape tomatoes
sliced olives
sliced mushrooms
1 can red kidney beans (drained and rinsed)
Any other vegetables you prefer
4-6 oz crumbled feta cheese

Stir all ingredients together until well mixed. Press into bowl.
Cover with a double layer of baby spinach.

Before serving, add:
1 box garlic croutons
1/2 cup bacon bits