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Potluck Pasta Salad




Source of Recipe


Nancy Van Ess
Potluck Pasta Salad
Recipe #2891 | add private note
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By:
Sep 27, 1999

originally from "Better Homes and Gardens" magazine
SERVES 12 (change servings and units)

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Ingredients
4 ounces wagon wheel macaroni or desired pasta, 1 1/3 cup
4 ounces tri-colored corkscrew macaroni or 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 tablespoons fresh tarragon, snipped or oregano or basil or dill
8 ounces Italian salad dressing
Directions
1Cook pasta according to package directions except add crushed red pepper to the cooking water.
2Rinse with cool water and drain thoroughly.
3Cool 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.
4Add dressing to pasta mixture. Toss gently to mix.
5Cover and chill for 2 hours or up to 24 hours.