Potluck Pasta Salad

This make-ahead vegetable-and-pasta salad totes easily to summer gatherings. For larger groups, simply double the ingredients.

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11 users rated this recipe an average rating of 4.0
Makes:
12 servings
Prep:
30 mins
Chill:
2 hrs to 24 hrs
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Potluck Pasta Salad

Ingredients
4
ounces wagon wheel macaroni or desired pasta (1-1/3 cups)
4
ounces tri-colored corkscrew macaroni or desired pasta
1
teaspoon crushed dried red pepper
1
medium red sweet pepper, cut into thin strips
1
medium yellow squash and/or zucchini, halved lengthwise and sliced
1
10 ounce package frozen peas, thawed, or 1-1/2 cups cooked and cooled fresh peas (pods removed)
1
6 ounce can pitted ripe olives, drained
4
ounces smoked cheddar cheese, cubed
1
cup unblanched whole almonds, toasted
1/2
cup sliced green onions
2
tablespoons snipped fresh tarragon, oregano, basil, or dill
1
8 ounce bottle regular or fat-free Italian salad dressing

Directions

  1. 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.
  2. In a large mixing bowl combine pasta, sweet pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions, and herb.
  3. 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
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