Potluck Pasta Salad for 12

[Guest guest]

Potluck Pasta Salad

 

1-1/3 cups (4 oz.) wagon wheel pasta, macaroni or desired pasta

1-1/3 cups (4 oz.) tri-colored corkscrew pasta, macaroni or desired pasta

1 tsp. crushed dried red pepper

1 medium red bell pepper, cut into thin strips

1 medium yellow squash and/or zucchini, halved lengthwise and sliced

1 pkg. (10 oz.) frozen peas, thawed, OR

1-1/2 cups cooked and cooled fresh peas (pods removed)

1 can (6 oz.) pitted ripe olives, drained

4 oz. smoked Cheddar cheese, cubed

1 cup unblanched whole almonds, toasted

1/2 cup sliced green onions

2 TB chopped fresh tarragon, oregano, basil, or dill

1 bottle (8 oz.) regular or fat-free Italian salad dressing

 

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.

 

Nutrition Information:

Per serving = calories 302, total fat 20 g, sat fat 4 g, cholesterol 10 mg,

sodium 293 mg, carbs 24 g, fiber 3 g, protein 9 g, vitamin A 19%,

vitamin C 27%, calcium 15%, iron 12%.