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Potluck Pasta Salad




Source of Recipe


Better Homes and Gardens


List of Ingredients




4 oz wagon wheel macaroni or desired pasta (1-1/3 cups)
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 or zucchini, halved lengthwise and sliced
1 10-oz package frozen peas, thawed,
1 6-oz can pitted ripe olives, drained
4 oz smoked cheddar cheese, cubed
1 cup unblanched whole almonds, toasted
1/2 cup sliced green onions
2 Tbs snipped fresh tarragon, oregano, basil, or dill
1 8-oz bottle regular or fat-free Italian salad dressing


Recipe



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.