Potluck pasta salad

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.

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