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Potluck Pasta Salad Recipe

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This recipe for Potluck Pasta Salad, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Monday, January 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. wagon wheel macaroni or desired pasta (1 1/2 cups)
4 oz. tricolored corkscrew macaroni
1 tsp. crushed red pepper
1 medium red sweet pepper
1 medium yellow squash and/or zucchini, halved lengthwise and sliced
1 10 oz. pkg, frozen peas, thawed or 1 1/2 cups shelled, cooked and cooled fresh peas
1 6 oz. can pitted ripe olives, drained
4 oz. smoked cheddar cheese, cubed
1 cup unblanched whole almonds, toasted
1/2 cup sliced green onions
2 tbsp. snipped fresh tarragon, oregano, basil or dill
1 8-oz. bottle regular or nonfat Italian salad dressing

Directions:
Directions:
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.

Combine pasta, red sweet pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions, and herb in a large mixing bowl.

Add dressing to pasta mixture. Toss gently to mix. Cover and chill for 2 to 24 hours.

Number Of Servings:
Number Of Servings:
12 side-dish servings
Preparation Time:
Preparation Time:
35 minutes* Chilling Time 2 to 24 hours

 

 

 

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