Potluck Pasta Salad

[Guest guest]

Potluck Pasta Salad

Prep Time: 30 minutes

 

 

Ingredients

 

4 ounces wagon wheel macaroni or desired pasta (1-1/3

cups)

4 ounces tri-colored corkscrew macaroni or desired

pasta

1 teaspoon 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-ounce package frozen peas, thawed, or 1-1/2 cups

cooked and cooled fresh peas (pods removed)

1 6-ounce can pitted ripe olives, drained

4 ounces smoked cheddar cheese, cubed

1 cup unblanched whole almonds, toasted

1/2 cup sliced green onions

2 tablespoons snipped fresh tarragon, oregano, basil,

or dill

1 8-ounce bottle regular or fat-free Italian salad

dressing

 

Directions:

 

1. 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.

2. In a large mixing bowl combine pasta, sweet pepper,

yellow squash or zucchini, peas, olives, cheese,

almonds, green onions, and herb.

3. 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.

 

Nutritional facts per serving

 

calories: 302 , total fat: 20g , saturated fat: 4g ,

cholesterol: 10mg , sodium: 293mg , carbohydrate: 24g

, fiber: 3g , protein: 9g , vitamin A: 19% , vitamin

C: 27% , calcium: 15% , iron: 12%

 

 

 

 

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