 |
|
Potluck Pasta Salad
4 ounces wagon wheel macaroni or desired pasta, (1 1/3 cup)
4 ounces tricolored corkscrew macaroni or desired, pasta
1 teaspoon crushed dried red pepper
1 medium sweet red pepper, cut into thin strips
1 medium yellow squash and/or zucchini, halved, lengthwise, sliced
10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and cooled
6 ounces pitted black 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
8 ounces 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 red 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 2 hours or up to 24 hours.
|
|
Pasta 60