Potluck Pasta Salad
Ingredients
- 4 oz. wagon wheel macaroni or desired pasta (1-1/3 C.)
- 4 oz. tri-colored corkscrew macaroni or desired pasta
- 1 tsp. crushed dried red pepper
- 1 medium red sweet pepper, cut into thin strips
- 1 medium yellow squash and/or zucchini, halved lengthwise and sliced
- 1 10-oz. package frozen peas, thawed, or 1-1/2 C. cooked and cooled fresh peas (pods removed)
- 1 6-oz. can pitted ripe olives, drained
- 4 oz. smoked cheddar cheese, cubed
- 1 C. unblanched whole almonds, toasted
- 1/2 C. sliced green onions
- 2 Tbs. snipped fresh tarragon, oregano, basil, or dill
- 1 8-oz. bottle regular or fat-free Italian salad dressing
Directions
Cook pasta according to package directions except add crushed red pepper to the cooking water. Rinse with cool water and drain thoroughly. Cool pasta to room temperature. In a large mixing bowl combine pasta, sweet pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions, and herb. Add dressing to pasta mixture; toss gently to mix. Cover and chill for at least 2 hours or up to 24 hours. Makes 12 side-dish servings.
