Potluck Pasta Salad
ounces wagon wheel macaroni or desired pasta (1-1/3 cups)
ounces tri-colored corkscrew macaroni or desired pasta
teaspoon crushed dried red pepper
medium red sweet pepper, cut into thin strips
medium yellow squash and/or zucchini, halved lengthwise and sliced
10 ounce package frozen peas, thawed, or 1-1/2 cups cooked and cooled fresh peas (pods removed)
6 ounce can pitted ripe olives, drained
ounces smoked cheddar cheese, cubed
cup unblanched whole almonds, toasted
cup sliced green onions
tablespoons snipped fresh tarragon, oregano, basil, or dill
8 ounce bottle regular or fat-free Italian salad dressing
- 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.
- In a large mixing bowl combine pasta, sweet pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions, and herb.
- 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 Facts(Potluck Pasta Salad)
- Per serving:
- 302 kcal cal.,
- 20 g fat
- (4 g sat. fat,
- 10 mg chol.,
- 293 mg sodium,
- 24 g carb.,
- 3 g fiber,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet