Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Wagon-wheel macaroni or desired pasta |
| 4 ounces | Tricolored rotini or desired pasta |
| 1 teaspoon | Crushed red pepper |
| 1 medium | Red bell pepper; cut into strips |
| 1 medium | Yellow squash and/or zucchini; halved lengthwise |
| \N \N | ; sliced |
| 1 \N | 10 oz. pkg. frozen green peas; thawed |
| 1 \N | 6 oz. can pitted ripe olives; drained |
| 1 cup | Cubed Cheddar cheese |
| ½ cup | Thinly sliced green onions |
| 2 teaspoons | Dried tarragon; oregano, or basil, |
| \N \N | ; crushed |
| 1 \N | Bottle {8 oz.} Italian salad dressing |
1. Cook pasta according to package directions, except ad red bell pepper to cooking water. Drain pasta. Rinse with cold water; drain again.
2. In a large bowl, combine pasta and remaining ingredients except dressing. Add dressing to pasta mixture; toss gently to coat. Cover and chill 2 to 24 hours.
Recipe by: Better Homes and Gardens New Cookbook Converted by MM_Buster v2.0l.