Bring about 10 cups water to a boil in Dutch oven or 4-quart saucepan. Reduce heat to medium-high. Add potatoes; cook 3 minutes. Add rotini; return to a boil. Cook potatoes and rotini an additional 10 to 12 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
Meanwhile, cook bacon until crisp. Drain on paper towels.
In large bowl, combine cooked potatoes and rotini, cooked bacon, bell pepper and green onions.
In small bowl, combine dressing ingredients; blend well. Add to salad; toss to coat. Cover; refrigerate at least 1 hour or until serving time.