Potluck Pasta Salad

Name: Potluck Pasta Salad
Ingredients: 4 ounces wagon wheel macaroni or 4 ounces desired pasta, 1 1/3 cup; 4 ounces tri-colored corkscrew macaroni or 4 ounces desired pasta; 1 teaspoon dried red pepper, crushed; 1 medium sweet red pepper, cut into thin strips; 1 medium yellow squash, halved, sliced lengthwise (and/or zucchini); 10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and cooled; 6 ounces black olives, pitted, drained; 4 ounces smoked cheddar cheese, cubed; 1 cup unblanched whole almonds, toasted; 1/2 cup green onion, sliced; 2 2 tablespoons basil or 2 tablespoons dill; 8 ounces Italian salad dressing

12 ingredients

5 steps

Ingredients

4 ounces wagon wheel macaroni or 4 ounces desired pasta, 1 1/3 cup
4 ounces tri-colored corkscrew macaroni or 4 ounces desired pasta
1 teaspoon dried red pepper, crushed
1 medium sweet red pepper, cut into thin strips
1 medium yellow squash, halved, sliced lengthwise (and/or zucchini)
10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and cooled
6 ounces black olives, pitted, drained
4 ounces smoked cheddar cheese, cubed
1 cup unblanched whole almonds, toasted
1/2 cup green onion, sliced
2 2 tablespoons basil or 2 tablespoons dill
8 ounces Italian salad dressing

Directions

1

Cook pasta according to package directions except add crushed red pepper to the cooking water.
2

Rinse with cool water and drain thoroughly.
3

Cool pasta to room temperature. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb.
4

Add dressing to pasta mixture. Toss gently to mix.
5

Cover and chill for 2 hours or up to 24 hours.