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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This is a very good salad for a potluck, serves 16-18 as a side dish and can be made ahead of time; 12 to 24 hours. Chill time not included. Ingredients:
3 cups dried wagon wheel macaroni or 3 cups rotini pasta or 3 cups other desired pasta (8-ounces) |
1 medium summer squash or 1 medium zucchini, halved lenghtwise and sliced (2 cups, you can use both.) |
1 cup frozen peas or 1 cup frozen whole kernel corn, thawed |
1 medium red pepper, cut into strips |
8 ounces smoked cheddar cheese or 8 ounces cheddar cheese, cubed |
1 (6 ounce) can pitted ripe olives, drained and coarsely chopped |
1 cup cherry tomatoes, halved |
1/2 cup red onion, chopped |
2 tablespoons snipped fresh oregano or 2 tablespoons basil or 2 teaspoons dried oregano or 2 teaspoons basil, crushed |
1 cup bottled balsamic vinaigrette or 1 cup red wine vinaigrette dressing |
Directions:
1. Cook pasta according to package directions; drain.
2. Rince with cold water; drain again.
3. In a large bowl combine, pasta, squash, peas, sweet pepper, cheese, olives tomatoes, onion, and oregano.
4. Add dressing to pasta mixture; toss gently to coat.
5. Cover and chill for 2 to 24 hours.
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