Potluck Pasta Salad
Use whatever type of pasta you have on hand for this crowd-pleasing salad recipe. Also feel free to experiment with different vegetables depending on what is in season.
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
Servings:
Makes 16 side-dish servings
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
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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)
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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.
3.
Makes 16 side-dish servings
Nutrition information
Calories 182, Total Fat 11 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 15 mg, Sodium 368 mg, Carbohydrate 16 g, Total Sugar 2 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 31%, Calcium 12%, Iron 6%. Exchanges: Vegetable .5, Starch 1, High-Fat Meat .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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