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Potluck Pasta Salad
Ingredients
-
3
cups dried wagon wheel macaroni, rotini or other desired pasta (8 ounces)
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2
cups yellow summer squash or zucchini, halved lengthwise and sliced (1 medium)
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1
cup frozen peas, thawed; shelled fresh peas, cooked and cooled (page 000); or frozen whole kernel corn, thawed
-
1
medium red sweet pepper, cut into strips (about 1/2 cup)
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8
ounces smoked cheddar cheese or cheddar cheese, cubed (2 cups)
-
1
6 ounce can pitted ripe olives, drained and coarsely chopped
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1
cup cherry tomatoes, halved
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1/2
cup chopped red onion (1 medium)
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2
tablespoons snipped fresh oregano or basil or 2 teaspoons dried oregano or basil, crushed
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1
cup bottled balsamic vinaigrette or red wine vinaigrette salad dressing
Directions
1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2. In a large bowl combine pasta, squash, peas, sweet pepper, cheese, olives, tomatoes, onion, and oregano. Add dressing to pasta mixture; toss gently to coat. Cover and chill for 2 to 24 hours. Makes 16 side-dish servings.
Nutrition Facts
(Potluck Pasta Salad)
- Servings Per Recipe 16,
- Calories 182,
- Protein (gm) 6,
- Carbohydrate (gm) 16,
- Fat, total (gm) 11,
- Cholesterol (mg) 15,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 2,
- Vitamin A (IU) 729,
- Vitamin C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 368,
- Potassium (mg) 93,
- Calcium (DV %) 121,
- Iron (DV %) 1,
- Vegetables () 1,
- Starch () 1,
- High-Fat Meat () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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I have made this recipe many times over the past few years. It has great flavors and is always a great hit. This weekend it will be on the Memorial Day menu at our house with 17 people coming for a cookout.
5/26/2011 12:08:11 PM Report Abuse