Potluck pasta salad
8 servings
Ingredients
| Quantity | 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 |
| ; sliced | ||
| 1 | 10 oz. pkg. frozen green peas; thawed | |
| 1 | 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, |
| ; crushed | ||
| 1 | Bottle {8 oz.} Italian salad dressing | |
Directions
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.